Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Claus Meyer > Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Claus Meyer > Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar
  • Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    By Claus Meyer

    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    Print Friendly
    Share
    Print Friendly

    This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mussels such as razor clams or oysters, and the sea herbs can be substituted by rocket and cilantro.

    Serves 4 as a small starter

    PREPARATION:

    • 1

      Using a small, pointed knife, open the shells and cut the mussels loose. Rinse the mussels in cold water to remove any sand. Pat dry and cut into smaller pieces.

    • 2

      Pat dry and cut into smaller pieces. Mix oil, vinegar, sugar, salt and pepper in a small bowl. Add scurvy grass and sea clover, and fold in mussels and diced turnip. Let marinate for a couple of minutes before serving.

    Print Friendly
    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S07 E07 Food for a Viking and tagged , . Bookmark the permalink.
  • Comments

  • Related articles

  • This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mussels such as razor clams or oysters, and the sea herbs can be substituted by rocket and cilantro.

    Serves 4 as a small starter

    PREPARATION:

    • 1

      Using a small, pointed knife, open the shells and cut the mussels loose. Rinse the mussels in cold water to remove any sand. Pat dry and cut into smaller pieces.

    • 2

      Pat dry and cut into smaller pieces. Mix oil, vinegar, sugar, salt and pepper in a small bowl. Add scurvy grass and sea clover, and fold in mussels and diced turnip. Let marinate for a couple of minutes before serving.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook