New Zealand Greenshell™ Mussels with Ginger Pesto topping

Details

Serves: Makes 25 mussels

Method

For the Ginger Pesto topping, blend all ingredients except mussels, and season with salt and pepper as needed.

To steam the mussels, place two cups of water in a large pot and cover with a tight fitting lid. Bring to the boil and add the mussels, replace the lid and over a high heat steam for 5 minutes, shaking the pot a couple of times during this process. The mussels are cooked when the shells open, remove from the heat and discard any mussels that don’t open.

After removing mussels from the pot, take off the top shell from each mussel and discard. For ease in eating, carefully slide a paring knife under the mussel meat to loosen it from the adductor muscle which attaches it to the shell, and replace it back on the shell.

To Serve

Top each mussel with a generous amount of the ginger pesto topping and serve.

About the Chef

Chef Robert Oliver

• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise

Chef Robert Oliver

• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise

www.robertoliveronline.com

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