New Zealand Greenshell™ Mussel ‘Mac & Cheese’
Makes 40 individual Mussel Canapés
|100gms||New Zealand Greenshell™ Mussel Meat|
|40 additional||Greenshell™ Mussels in half shell to serve|
|1 small||Red onion, diced|
|200gms (7oz)||uncooked elbow Macaroni|
|Water to boil|
|30gms (1oz)||Parmesan, grated|
|30gms (1oz)||Breadcrumbs (plain dry)|
- Heat a large pot of water until it reaches a rolling boil. Add enough salt to make the water taste of the sea. Add macaroni elbows and cook for 6 minutes or until tender. Drain water from pot and reserve pasta.
- In a separate pot, heat cream. Add finely diced onion, celery and carrot. Cook for a further 4 minutes until the vegetables have imparted their flavor. Add cheese and reduce heat to a gentle simmer. Add cooked macaroni elbows, remove from heat and add the mussel meat. Allow the mix to cool.
- Stuff the cooled mixture into additional mussels or serve the macaroni mix in reserved mussel shells. Sprinkle with parmesan and breadcrumbs and heat under a hot grill for 1-2 minutes before serving