Wrap seabeans tightly in plastic wrap and store in your refrigerator. Any beans that go limp may be revived with a brief soak in ice water.
Shelf Life: Up to two weeks.
Fresh sea beans can be consumed either cooked or raw. They add a salty accent to any food they are cooked with, so be sure to taste your dish before adding any additional salt. They can be sautéed, pickled, tempura battered and deep fried, steamed, put in soup, or even used in omelettes.
To reduce their saltiness, try briefly blanching them in boiling water prior shocking them in an ice bath for use in salads or continuing to cook them using other methods. Tossing them in fat (olive oil, mayonnaise, aioli or butter) or with acid (vinegar or lemon juice) will also help cover their salt content.
Because sea beans’ flavor evokes the ocean, they pair well with crab, fish, and fresh mussels.