NZ Greenshell™ Mussels with Hakka soy bean vinaigrette, wolfberries & pickled burdock root


Serves: Recipe for 1 dozen of mussels


Hakka soy bean vinaigrette:

Mix all ingredients with a whisk and let it sit in refrigerator for few hours before use.



Reduce plum wine to 1/2 then add in wolfberries and let it steep.


Pickle Burdock root:

Bring all ingredients except burdock root to light boil

Then add burdock and slowly simmer for 3 Minutes


Shanghai style pickled cabbage:

Put Savoy cabbage, Thai chilli and Salt together and Rub well. Wrap well with plastic; Store in warm area until it start to sweat ( roughly 3-4 hours). Rinse well. Let dry.

Heat all ingredients (except cabbage) up to simmer; then pour on top of cabbage. Let it steep until cold, store in refrigerator for 12 hours before use.



Use a steamer; setup 20% sake to 80% water; steam mussels in high heat for 90 seconds then transfer mussels to plate:



To Serve

Dress mussels with 1/2 teaspoon Hakka soy bean vinaigrette, 1 wolfberry, little pinch of burdock root, 1/2 teaspoon of shredded shanghai cabbage, chives, fleur de sel, cilantro & serve.

About the Chef

Chef Chris Chung’s food is all about unusual ingredients and adventurous flavour combinations, from which he prepares classic Japanese sashimi dishes that are elegant in presentation with flavours that are consistently well-balanced.

In 2009, Chef Chris Chung was named Rising Star Chef for his...
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