NZ Greenshell™ Mussel Cakes


Serves: [enter detail here]


• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add celery and onion, sauté until tender, about 5 minutes.
• Transfer to large bowl. Stir in mussels, 2/3-cup breadcrumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.
• Season mixture to taste with salt and pepper. Mix very gently so not to crush all the mussels.
• Using scant 1/3-cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one hour.

Chef’s Note: The mussel’s cakes (up to this point) and the mayonnaise can all be made up to one day ahead.

• Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each cake with flour. Dip into beaten egg, then into breadcrumbs, coating completely.
• Heat 1 tablespoon vegetable oil in large skillet over medium heat.

Chef’s Note: Be sure the oil and skillet are hot when you add the mussel cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.

• Add cakes in batches: cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side.
• Serve the mussel cakes with a flavored mayonnaise of your choice.

About the Chef

Jonny Schwass takes a no-nonsense approach to cooking which has made him a big hit in the world of cuisine, overseas and at home.

During his 20 years of working in the hospitality industry, Jonny has cooked in various different restaurants and hotels in Australia and New Zealand. He has also spent s...
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