Bean

Geoduck Recipe with Sea Beans and Porcini

by:
September  1, 2011
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Geoduck Recipe with Sea Beans and Porcini
  • Serves 4
Author Notes

A few notes: Normally you would cook the onion first, but I wanted to break down the mushroom and the nuts with the onion, I thought it would give it the taste and consistency of more of a grain dish. When I cooked this dish, I thought the pieces of nut were a little clunky and awkward to eat, so I suggest cutting them up into very small pieces and having a bit more porcini than I had in the video. - The Perennial Plate —The Perennial Plate

What You'll Need
Ingredients
  • 2 tablespoons butter
  • 1 small onion (small dice)
  • 1/2 cup walnuts (chopped)
  • 1 cup porcini (diced)
  • 1 porcini, sliced thin on a mandoline
  • 1 small geoduck (1 1/2 lbs)
  • 1/4 pound sea beans
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon walnut oil
Directions
  1. Saute the onion, mushroom and nuts in the butter on medium heat for 10 minutes, or until the onion has lost its crunch.
  2. Bring water to a boil and blanch the sea beans for 15 seconds, then submerge in ice water.  Bring the water back to a boil and cook the geoduck for just 10 seconds.  Wait a few minutes, then slice your knife along the edge of the geoduck shell to remove it.  Peel the skin off.  Slice the the neck into very thin pieces. With the body, chop into a small dice and add to the fricassee of nuts and mushrooms. Let cook for 1 minute, then add a tablespoon of Mirin and Rice Wine Vinegar. Cook for another minute to absorb the liquid.  
  3. Place the nut and clam mixture on the plate. In a separate bowl, toss the sea beans and raw geoduck neck and raw porcini slices with the walnut oil, mirin and vinegar. Garnish the nut mixture with the raw salad. Serve.
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The Perennial Plate
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

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4 Reviews

Sea B.
Sea B. February 14, 2017
Sale of salicornia to wholesale and retail.
We are a unique company that generates high quality products, developing halophytic agriculture, using water and saline land.

For more information, contact me:
[email protected]
 
Sea B.
Sea B. February 14, 2017
Sale of salicornia to wholesale and retail.
We are a unique company that generates high quality products, developing halophytic agriculture, using water and saline land.

For more information, contact me:
[email protected]
 
Robin
Robin February 2, 2014
Are sea beans what Euell Gibbon called salicornia?
 
memagee
memagee October 23, 2011
Foraged in northern california?? sounds amazing.