NZ Greenshell™ Mussels wrapped in nori over a chilled leek, potato and saffron soup

Details

20 Portions

Method

Sweat onions & leek in butter; add the stock, potatoes & saffron. Simmer for 30-40 minutes until ingredients are soft.

Blend soup in a liquidiser & pass through a fine strainer. Return to a clean pot & reboil, season, remove from the heat & stir in the cream. Correct the consistency and flavour and then chill.

To Serve

Individually wrap the mussels with the nori strip to the bamboo fork.

Mix the diced tomato with the cut chives.

Three quarter fill the shot glasses with the leek potato & saffron soup. Drop a small amount of the tomato garnish on top of the soup.

Rest a mussel on the top of the glass & also garnish with a small amount of tomato garnish.

Serve on platters.

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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