These faux mussels are a labor of love but well worth the effort if you get a craving for seafood. They are made from seaweed and wheat gluten ‘mussels’ are steamed and then marinated in a tangy, smokey marinade that will remind you of the seaside. You can serve the on crackers, eat them with a salad, or simply enjoy them as is.
Seaweed and Seitan ‘Mussels’ in a Zesty Marinade [Vegan]
For the Mussels:
- 7 ounces wheat gluten
- 4 tablespoons nori seaweed, chopped or powdered
- 2 tablespoons powdered onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sweet or smoked paprika
- 1 lemon, juiced
- 1 1/4 cup vegetable broth
- A piece of kelp or kelp salt
For the Marinade:
- 1/2 cup olive oil
- 1 onion
- 3 garlic cloves
- 1 bay leaf
- 1-1 1/2 tablespoons sweet or smoked paprika
- 1/2 glass of white wine
- 1/2 cup apple cider vinegar
- 1 teaspoon white pepper
- Salt, to taste
- In a bowl, mix the wheat gluten, onion powder, nori seaweed, parsley, paprika, and salt (to taste).
- Add the lemon juice and pour the vegetable broth in gradually, stirring the mixture constantly until it forms a compact and homogeneous mass. You will not need to use all of the broth for this.
- Take small portions of dough and shape them into an elongated form similar to the mussels.
- Heat the remaining broth with the kombu or kelp seaweed, and steam the ‘mussels’ for 10 minutes by placing a rack in the pot and covering it with the lid.
- Next, cook the mussels in the broth for another 15 minutes,
- To prepare the marinade heat the oil in a saucepan. Toss in the garlic and brown it in the hot oil.
- Add the bay leaf and onion. When the onion is transparent add the smoked paprika, pepper, and salt.
- Add the wine and vinegar.
- Bring the mixture to a boil, add the mussels, and simmer them for 20 minutes.
- Let the mussels cool and marinate overnight before serving.