“Kiss My Lips” - New Zealand Greenshell Mussels with a Seaweed Salad Cushion, Chilean Grape and Soy Barbecue, kissed with Sugared Scallions


Serves: [Makes 12 mussels]


[Toss mussels and coat with BBQ sauce. Place mussels over a grill with high heat. Cook on both sides for about 1 minute or until hot. Place a small amount of seaweed salad in the shell. Place mussel on top. Spoon or brush about ½ tsp more of the BBQ sauce over mussel. Garnish with more seaweed salad and Chilean grape.
  OPTIONAL: Using a butane torch, heat the mussel and sauce once more in front of guests to carmelize the sauce.

For the BBQ sauce:

In a small sauce pot, add all ingredients and bring to a slow simmer. Let simmer for about 30 minutes. Remove from heat and chill for 4 hours or overnight. (It will get better with time) Keep in an airtight container and chilled until ready to use. Maybe stored for at least 2 weeks.

Sugared Scallions

Bring sugar and water to a boil. Add onions and let simmer covered on low for about 1 ½  hours. Using a slotted spoon, remove onions from syrup and place in a glass jar. Let come to room temperature. Serve at room temp.
Note (save the onion syrup for another use, it will last indefinitely in a sealed jar)

Seaweed Salad

oak seaweed in warm water for about 5 minutes. Drain and squeeze out excess water. If wakame is uncut, slice it into fine julienne strips.
Stir together vinegar, sesame oil. Sugar, ginger and garlic in a mixing bowl until sugar dissolves. Next add seaweed, scallion and cilantro until combined well. Sprinkle with sesame seeds. Store chilled for up to 3 days.]

About the Chef

Cade Nagy has over fifteen years of experience in the catering industry and is the executive chef and owner of Catering by Design in Denver, Colorado. Cade is renowned for his innovative and inspired catering concepts, in which he developed the “Kiss my Lips” concept as part of an inspiring co...
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