A dish of sake-steamed mussels with fermented carrots was chef Viet Pham's inspiration for this starter. Slideshow:  Mussels Recipes 

Best New Chef Viet Pham
Viet Pham
March 2014

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Credit: © Cedric Angeles

Recipe Summary

active:
40 mins
total:
1 hr 20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, toast the coriander seeds over low heat until fragrant. Add the vinegar, sugar, salt and 1/4 cup of water and cook, stirring, until the sugar dissolves and the brine is warm. Stir in the carrot slices and let stand for 1 hour.

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  • Drain the carrot, reserving the pickling liquid. Transfer the carrot and 1 tablespoon of the pickling liquid to a blender. Add the butter and cilantro and puree. Pass the butter through a fine sieve into a bowl and season with salt.

  • In a saucepan, bring 1 inch of water to a boil. Add the mussels, cover and cook just until they open. Drain and remove the mussels from their shells. In a bowl, toss the mussels with the olive oil and chives.

  • Spread some of the carrot butter on the toasts. Top with the mussels, drape the lardo on top and serve.

Make Ahead

The pickled carrot-coriander butter can be refrigerated for up to 1 week, well-wrapped in plastic.

Suggested Pairing

The zippy acidity of Muscadet makes it a no-brainer with mussels.

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