Lemon Herb Mussel Banh Mi

LEMON HERB MUSSEL BANH MI

Spicy, crunchy, meaty, and bright: here’s my spin on a classic banh mi made with Patagonia Provisions plump and citrusy lemon herb mussels. I drizzled the mussels with an umami-rich sauce made from their tin liquid, coconut milk and yellow curry and piled them high on @breadlounge’s bouncy baguette (purchased at @sipsnackla) along with quick pickled carrot, jicama, and shallot, and fresh jalapeño and cilantro.
Tingredients:
• 1x tin Patagonia Provision lemon herb mussels
• ½ fresh baguette (cut lengthwise to open with fold)
• 1 cup rice wine vinegar
• 1 cup filtered water
• ¼ cup sugar
• 1 carrot (julienned)
• ½ jicama (julienned)
• 1 large shallot (thinly sliced on mandolin)
• ½ jalapeño (cut into thin strips)
• 2 tbs @kewpieusa mayonnaise
• 2 tbs yellow curry paste
• ¼ cup light coconut milk
• fresh cilantro to taste

Tap Here for the video tutorial!

Serves 1-2

Canjoy!