New Zealand Greenshell™ Mussels with Ginger Pesto topping
Makes enough for 24 mussels
|36||New Zealand Greenshell™ Mussels - half shell|
|100gms (3.5oz)||Chopped Green Onion|
|30gms (1oz)||Chopped Coriander|
|30gms (1oz)||Minced fresh Ginger|
|20gms (0.7oz)||Minced fresh Garlic|
|1/2 tablespoon||Fish Sauce|
|1/2 teaspoon||Minced Red Chili|
|1/2 cup||Vegetable Oil|
- Steam the mussels until just cooked.
- For ease in eating, carefully slide a paring knife under the mussel meat to loosen the shell from the abductor muscle, placing the loose meat back onto the shell.
- Blend all topping ingredients and season with salt and pepper as needed.
- Top each mussel with a generous amount of the ginger pesto topping and serve