Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

This is Claus Meyer's Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea.

INGREDIENTS:

Number of servings

Serves 4 as a small starter

List of ingredients

1 lb. (450 g) sand gaper mussels (or razor clams)

1 tbs. coarsely chopped scurvy grass (or rocket)

1 tbs. coarsely chopped sea clover (or cilantro)

1 small turnip, finely diced

1 to 2 tbs. apple cider vinegar

2 tbs. cold pressed rape-seed oil

1 tsp. sugar

Sea salt and freshly ground black pepper

PREPARATION:

As sand gaper mussels can be hard to come by, it can also be made with other mussels such as razor clams or oysters, and the sea herbs can be substituted by rocket and cilantro.

• Using a small, pointed knife, open the shells and cut the mussels loose. Rinse the mussels in cold water to remove any sand. Pat dry and cut into smaller pieces.

• Pat dry and cut into smaller pieces. Mix oil, vinegar, sugar, salt and pepper in a small bowl. Add scurvy grass and sea clover, and fold in mussels and diced turnip. Let marinate for a couple of minutes before serving.