Are edamame clams edible?
Stick clams with edamame
Clams with edamame and sesame is an easy-to-cook clam recipe from star chef Tohru Nakamura.
Tohru Nakamura's restaurant Geisels Werneckhof, in Munich, has been awarded 2 Michelin stars. I've never eaten in Geisels Werneckhof, but I really like what I've heard and read about the kitchen there so far. Anyone who has followed me for a long time knows that I love dishes that are a little Asian, especially Japanese, inspired. I am considering planning a visit there for my next stay in Munich.
Since I have only prepared stick clams for the second time, I have strictly followed T. Nakamaru's stick clams recipe, by my standards. I only replaced the green beans with edamame (I prefer it to green beans) and instead of garlic, I used shallots. I also added some coriander to the clam recipe.
The dish is a real taste bomb and for me currently the best way to serve clams.
The sparkling wine, Pinot Brut from the Münzberg winery went perfectly with the mussels.
- Unfortunately, stick clams are relatively rare at normal fishmongers. So it's best to pre-order.
- Don't be alarmed, the mussels are delivered alive. The mussel shells are usually slightly open, but like to stick the mussel meat towards you like a tongue. So don't be surprised if the shell moves. This is a sign of absolute freshness.
- The stick clam is also sometimes called the large razor clam, razor clam, scabbard clam or pod clam.
- Soak the mussels in cold water for about 1 hour before preparing them and then rinse them again thoroughly. Here, too, it is essential to sort out mussels with broken shells and mussels that look somehow strange before cooking (it is better to reject one mussel too many) . After cooking, sort out the mussels that are still closed and do not open them with force.
- This recipe certainly works very well with other types of mussels as well.
Pepper + salt
Shallots (originally a clove of garlic)
Toasted sesame seeds
Edamame (original recipe green beans)
Coriander (not original)
Drain the cleaned mussels well and season with pepper
For the vinaigrette, mix the sesame seeds finely with a mortar and sesame oil, soy sauce, lime juice and rice vinegar and season with salt and pepper.
Heat the oil in a deep pan and steam the shallots in it until translucent.
Add the mussels and thyme. Swirl briefly and deglaze with sake.
As soon as the mussel shells have opened, take the mussels straight out of the pan. Save the mussel broth.
Remove the clams from the shells and place in a bowl.
Pour some mussel stock and the vinaigrette over the clam meat and leave to marinate for about 10 minutes.
Boil the edamame in hot water for a few minutes.
Place the mussel shells decoratively on the plates. Put the edamame in the middle and serve the mussel meat on top. Drizzle everything with the vinaigrette and sprinkle some coriander over it.
You can find another delicious recipe for mussels here: Cockles basic recipe
I deliberately do not give exact quantities in my recipes, because I want to encourage you to play with the flavors yourself and cook to your own taste. If someone needs the exact quantities, has questions or needs help, just comment on this recipe. I am always happy to help.
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