New Zealand Greenshell™ Mussels Catalan

New Zealand Greenshell™ Mussels  Catalan

Ingredients - Lemon Infused Spanish Olive Oil

Yield 1 1/2 Cups/12 oz./350 ml
1 CupSpanish Olive Oil
1/2 CupExtra Virgin Olive
1/2 CupFresh Lemon Zest
4 EachLemon Quarters

Ingredients - Fennel Sauté

Yield 1 Cup/8 oz./240 ml
1 TbspShallots, peeled and minced
1 tspGarlic, peeled and minced
1 CupFennel, shaved
1 tspPernod
1 TbspParsley
To TasteSea Salt
To TasteWhite Pepper

Ingredients - Romesco Base

Yield 1 Cup/8 oz./240 ml
1 1/2 CupsRoasted Bell Peppers, stemmed, seeded, peeled
1 tspAnchovies
1 TbspSherry Vinegar
2 tspsSriracha or Spanish Hot Sauce
1 tspDijon Mustard
1/2 CupFresh Basil
2/3 CupAlmonds, peeled
2 tspsSea Salt
1/2 tspBlack Pepper

Ingredients - Romesco Aioli

Yield 1 1/2 Cups/12 oz/350 ml
1/2 CupRomesco Base
1 CupMayonnaise

Ingredients - Black Spanish Olive Rillette

Yield 1/2 Cups/4 oz/120 ml
1/2 CupBlack Spanish Olives, seeded and chopped
1 tspGarlic, freshly peeled and minced
2 tspsCapers
2 tspsExtra Virgin Olive Oil
1 tspFresh Lemon Zest, minced
To TasteBlack Pepper, freshly ground

Additional ingredients required for assembly

Method - Lemon Infused Spanish Olive Oil - method

Method - Fennel Sauté - method

Method - Romesco Base - method

Method - Romesco Aioli - method

Method - Black Spanish Olive Rillette - method

To Serve

Assembly

Yield 1 Serving
6 eachNew Zealand Greenshell™ Mussels
6 TbspsLemon Infused Spanish Olive Oil
6 tspsPanko Bread Crumbs
1 TbspsBlack Spanish Olive Rillette
2 quartersCountry Bread, thinly sliced, quartered, toasted
6 tspsFresh Parsley Leaves, chopped
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