Combine macadamia nuts, lemon kelp seasoning, orange zest and chives in a bowl & mix well, add butter & mix to combine.
Loosen the mussel meat from the shell for ease of service.
Top the mussel with the crust, evenly covering the mussel meat.
Toast the crusted mussels under a hot grill (or bake in a hot oven) until the crust is toasted & the mussel is hot (1-2 minutes).
Serve hot on a plate or platter (optional garnish - lemon wedges).
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 ...