Mussel Egg Foo Yung Rolls
A great way to use leftovers that is not only flavoursome, but super nutritious as well
I got the inspiration for this from Egg Foo Yung, the Westernised Chinese omelette-type dish of eggs and vegetables, and sometimes, a type of protein, such as pork, chicken or prawns, we usually see in takeaways’ menus.
Egg Foo Yung is an awesome way to use up leftovers, and this is what I did today, to make this yummy Mussel & Green Capsicum version.
Requires only a few ingredients which you can adapt based on what’s available
It turned out to be a surprisingly great way to use the few marinated mussels I usually have left in the container and it was very quick to make (they could also be made with freshly cooked mussels, but it would take a little more effort and time to prepare). As a side note, mussels are super-rich in iron, making this flavoursome recipe a super nutritious snack too 😊
The Mussel Egg Foo Yung tasted delish in the toasted seeded bun, with a smear of Japanese mayo and a good drizzle of Sriracha Sauce but were also great served on their own (with more Sriracha Sauce, of course!). YUM!!
Also delicious served on its own and perfect for Summer entertainment :)
I’ll definitely be making these again during Summer – they will be perfect enjoyed outdoors when out camping or sitting on the grass in the backyard, served with a refreshing beverage on the side.
Mussel & Green Capsicum Egg Foo Yung Rolls
Makes 4 snack-size rolls
Ingredients:
2 eggs, lightly beaten
4-6 marinated mussels, drained and coarsely chopped
1/4 green capsicum, diced
2 Tbsp fresh parsley, chopped
Salt and pepper, to taste
Olive oil spray (or alternative), for cooking
For the rolls:
4 snack-size seeded rolls, halved
Japanese mayo or butter
Sriracha Sauce
Lettuce leaves
Method
In a small bowl, mix the egg, mussels, green capsicum, parsley and season to taste. Mix to combine.
2. Spray (or coat) a non-stick frying pan with olive oil (or alternative), and add spoonfuls of egg mix, making sure there are a few mussel pieces in each.
3. Fry for 2 -3 minutes and, using a spatula, carefully flip the egg pancakes to cook the other side. Once cooked, lift egg foo yung and place on a plate. Repeat with remaining egg mix.
5. In the same frying pan, or under a hot grill, lightly toast the seeded rolls’ halves. Spread each toasted roll half with a little Japanese mayo (or butter).
6. Top each bottom half with a lettuce leaf and the Mussel & Green Capsicum Egg Foo Yung. Drizzle with Sriracha Sauce and place the top half in place.
Serve! 😊
Pretty bamboo skewers add a nice touch and help hold the top bun halves in place :)
I hope you enjoyed this easy recipe for a great and yummy way to use marinated mussels! What else would you be likely to use in your version of Egg Foo Yung?
Let me know in the comments below and thanks for stopping by!
Fern x