Steamed New Zealand Greenshell Mussels with Cider Cream Sauce

Details

Serves: 4

Method

  • Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any beards from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
  • Melt the butter in a large heavy-based saucepan. 
  • Sauté the garlic over a medium heat for 1 min before pouring in the cider, bring to the boil.
  • Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open.
  • Add the cream, season and stir in the parsley, spring onion and tomato.
  • Place the mussels into a large platter or divide the mussels between bowls. Pour over the sauce and sprinkle the watercress over the top.
  • Serve with crusty bread to mop up the sauce.

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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Steamed New Zealand Greenshell Mussels with Cider Cream Saucehttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_290_thb.jpgSteamed New Zealand Greenshell Mussels with Cider Cream Sauce