Mussel tartare

Tartare is currently doing well on menus. And in tartarias, where you can eat meat, fish and vegetable variations. This mussel tartare is a recipe by cooking mussel trader Bart van Olphen, better known by his Instagram name @bartsfishtales.

Preparation
Heat the white wine vinegar with the sugar in a saucepan and stir well until the sugar has dissolved. Leave to cool. Put the cucumber in a clean jar. Pour in the vinegar-sugar mixture until the vegetables are submerged. Leave for at least 1 hour, but preferably for a full day.

Cut the cooked mussels into small pieces, but not too finely. Mix the egg with the parsley, chives, shallot, gherkin and mayonnaise, then add the mussel meat. Mix carefully so that the mussel meat does not become too fine. Season the tartare with salt and pepper.

Divide the cucumber strips among the plates and arrange the tartare on top. If desired, use a food ring to create a nice shape. Garnish the tartare with a sprig of chervil.

Delicious with a green salad with mustard dressing and finely chopped chives.

Recipe from: The Zeeland Mussel Cookbook by Bart van Olphen
Image: David Loftus