New Zealand Greenshell™ Mussel Hotdog
Makes 6-8 hotdogs
|500 gms (17.5oz)||New Zealand Greenshell™ Mussel Meat (cooked) – finely chopped or minced|
|2||Chorizo – quality Spanish if possible – casing peeled off & finely chopped or minced|
|80 gms (2.8oz)||Onion – finely diced|
|1/2 clove||Garlic – crushed|
|80 gms (2.8oz)||Fennel Bulb – finely diced|
|1 tsp||Parsley – finely chopped|
|Thin Natural Sausage Casing|
|Salt & fresh ground Black Pepper to taste|
Ingredients - Hotdog Batter
|1/2 cup||Fine Cornmeal|
|1/2 cup||Sifted flour|
|1||Egg - beaten|
|1/2 cup||Butter - melted|
|2 Tbsps||Butter - melted|
|Garnish – chunky tomato sauce, aioli, lime, chunky potato or polenta fries|
Method - Mussel Hotdog
- In a sauté pan melt the butter, then add onion, garlic & fennel & fry without color to soften. Add the Pernod & flambé to burn off the alcohol. Place in a mixing bowl & allow to cool.
- Add the mussel meat, chorizo, parsley & egg yolks to the onion mixture, season & mix to combine.
- Place the mussel filling into a suitable piping bag with a wide sausage-filling nozzle on it. Push the sausage casing onto the nozzle & then slowly fill the casings with the mussel filling, being careful not to create air pockets. When all the mixture is gone & the casing is full, squeeze the ends off & then tie the ends. Twist the casing to form 6-8 sausages.
- Hang the sausages in a refrigerator or chiller for 24 hours to allow the casings to dry.
Method - Hotdog Batter
- Mix cornmeal, flour, salt and pepper in a bowl. Add milk, egg and butter. Stir until smooth.
To Complete the Dish
- In a pot of boiling salted water, blanch the mussel sausages to precook & then allow to cool & cut to separate the individual sausages. Place a wooden stick into each mussel sausage at one end then dip each mussel sausage into batter and drain over the bowl. Deep fry in heated fat or oil for 2 to 3 minutes until golden brown, turning once. Remove from fat and allow to drain, season with salt & serve.
- Garnish (optional) – chunky tomato sauce, aioli, lime, chunky potato or polenta fries.
A novel, unique way to present mussels, the flavors are all encapsulated by this cooking process & creates a fun way of eating. Could be made smaller & used as a bite-sized party snack or plated with accompaniments.Sausage casings should be attainable through your local butcher.