Fangst - Limfjord Blue Mussels with Charred Cucumber & Fennel
Charring cucumber in a hot pan transforms it completely — caramelised on the outside, cool and fresh within. Paired with Fangst's Limfjord blue mussels, crisp fennel and a chili-spiked mussel oil dressing, this is the kind of dish that looks far more considered than the effort it takes.
Ingredients
Serves 2
- 1 can FANGST Blåmusling No. 1 — Limfjord Blue Mussels
- 1 cucumber
- ¼ fennel, finely sliced
- ¼ fresh red chili, deseeded and finely chopped
- 2 sprigs of lemon verbena (or fresh herbs of your choice)
- Salt and freshly ground pepper
Method
Split the cucumber lengthwise and pan-fry cut-side down in a hot dry pan until the surface is deeply golden and slightly charred. Cut into coarse pieces and arrange on a plate with a pinch of salt. Open the can of Fangst blue mussels and drain the oil into a small bowl. Stir in the finely chopped chili to make a simple dressing. Top the cucumber with the mussels, drizzle over the chili-mussel oil dressing, and finish with finely sliced fennel and lemon verbena.