Charred Mussels and Buckwheat Bowl
- Buckwheat136 g471 kcal
- Chinese five spice3 g11 kcal
- Cilantro1 bunch12 kcal
- Corn oil44 ml396 kcal
- Galangal98 g78 kcal
- Jicama1 piece152 kcal
- Mussels216 g186 kcal
- Savoy cabbage1 head189 kcal
- Sea salt6 g0 kcal
- Soy sauce181 ml96 kcal
- Sweet potato1 piece112 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender mussels paired with sweet potato, savoy cabbage and jicama and buckwheat, finished with cilantro and galangal and a hit of chinese five spice. 1. Pat the mussels dry and season with sea salt, chinese five spice. 2. Heat corn oil in a heavy pan and roast the mussels until it develops a deep golden crust, about 20 minutes. 3. Add sweet potato, savoy cabbage and jicama to the pan and cook until just tender, stirring in cilantro and galangal for fragrance. 4. Cook the buckwheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce before serving hot.