New Zealand Greenshell Mussels with tomato, pesto & bacon sauce

Details

Serves: 4

Method

  • Portion the baguette & rub with the garlic & then brush with olive oil. Lightly toast & keep warm to serve with the mussels.
  • In a heavy based sauce pan sauté roughly chopped bacon in the olive oil until crispy then sauté onions & garlic in the bacon oil until soft & transparent.
  • Add tomatoes & half the wine. Allow sauce to come up to the boil, and then simmer for 8-10 minutes to reduce the sauce. To finish the sauce, season to taste & stir in pesto, remove the sauce from the pot & store in a suitable container.
  • Wash & reuse the heavy based sauce pan, place on the heat with a lid until very hot, place the mussels into the pot with the remaining wine, then cover and steam. If cooking live mussels, steam for 4-5 minutes, shaking the pot a few times during. The mussels are cooked when the shells open, remove from the heat and discard any mussels that don't open. For frozen half shell mussels (thawed), steam for 2-3 minutes until warmed through.
  • Return the tomato sauce to the pan with the mussels, allowing the sauce to come back up to boil, correct the seasoning & just before serving add the fresh herbs.

To Serve

Portion the mussels out into bowls and divide out the sauce. Next crumble the feta over the mussels. Finish with warm baguette & serve while hot.

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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