Toroi

By Andy Cooks · 20 min

Ingredients

Instructions

1. Rinse the mussels under cold water for 30 minutes to remove grit, then drain.
2. Put the mussels in a large pot with 1/4 cup water, cover and cook on medium heat for 5 minutes, until the shells open.
3. Strain, keeping the cooking liquid. Rest the mussels for 10 minutes, then take the meat out of the shells and discard any that stayed shut.
4. Pull off any remaining beard; it should come away easily.
5. Slice the mussel meat into 4 to 5 pieces about 5 mm thick and refrigerate.
6. Bring a large pot of water to a boil and prepare a bowl of ice water.
7. Strip the watercress leaves and thin stems from the tough woody stems and discard the stems. Blanch the watercress for 30 seconds, plunge into ice water, drain and squeeze out the excess water. Roughly chop and add to the mussels.
8. Finely slice the garlic and chilli (seeds in or out, to taste). Add them with the salt and vinegar to the mussel and watercress mix, stir well and adjust the seasoning.
9. Transfer to a clean jar, topping up with the reserved mussel liquid if the mixture is not fully submerged. Seal and refrigerate, or eat straight away.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

GarlicMusselWatercress