NZ Greenshell™ Mussels with apple, radish & fried yellow split pea salad

Details

Serves: 4

Method

Wash & soak yellow split peas for approx two hours, rinse & dry slightly then deep or shallow fry in oil. Allow to drain on an absorbent paper towel & season with salt & pepper.

Loosen the mussel meat from the shell for ease of service.

In a mixing bowl toss the apple with the lemon juice then add the radish & watercress, dress with avocado oil. Season to taste then add the fried yellow split peas.

Dress the top of the mussels with the salad.

To Serve

Serve cold on a plate or platter – optional accompaniment is ponzu sauce or sweet miso dressing.

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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