Sauci yohoss with blue mussels and Isle of Wight tomatoes

These beautiful stuffed mussels are served with richly flavoured Isle of Wight tomatoes, cucamelons and a rich sauci yohoss made with yassa butter. If you've never made herb oil before, check out our guide on how to make herb oil.

First published in 2023




Sauci yohoss

Stuffed mussels

Yassa butter

To finish


  • Piping bags



First, make the sauce yohoss. In a wide saucepan, sauté the shallots with oil until soft, but not coloured


Add the tomato paste, chilli and aromatics and roast in a pan for 5 minutes, stirring regularly


Add the mussel stock and simmer for a further 10 minutes

  • 1l mussel stock

Add the cream, preserved lemon and juices and transfer to high speed blender, then blitz until smooth and pass through a fine strainer


For the stuffed mussels, blend the prawns with the scallops in a chilled food mixer until smooth


Add egg white gradually until incorporated and then finish with the spices and salt


Transfer the mixture to a chilled bowl and mix in the cream until fully incorporated

  • 40g of cream

Pipe into steamed, cleaned mussels, and steam at 65°C for 4 minutes, until set

  • 500g of mussels, cleaned and de-bearded, then steamed

For the yassa butter, in a wide saucepan, add the oil with the onions and cook until the onions are caramelised and golden brown

  • 100g of grapeseed oil
  • 500g of onion, finely sliced

Add the remaining ingredients (besides the butter) and cook through for 10 more minutes


Transfer the mixture to a bowl and let cool down


Once the onion mixture has cooled down, use a stick blender to blend in the butter


To serve, add some of the sauce into the bowl, and then top with the steamed mussels. Finish with tomatoes, cucamelon and herbs and a drizzle of parsley oil

Chef Ayo Adeyemi always dreamt of fusing the West African flavours of his childhood with the refinement of fine dining. At Fitzrovia’s Akoko, he brings that vision to life, immersing diners in the depth and diversity of the cuisine.

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