New Zealand Greenshell™ Mussels Catalan


New Gastro Cuisine
There is a heavy movement towards a new segment known as Gastro Pubs in the more urban sectors of major cities. Like Soho in New York, or Chestnut Street in Philadelphia these districts are very popular high traffic destinations. Menus typically evolve around complex burgers and sandwiches, but morph into small plates; charcuiterie plates; casseroles and cool sides and salads.  Small plates and ethnic leanings are everywhere, and layered flavors play a leading role.



Lemon Infused Spanish Olive Oil - method

  • Combine all ingredients in a non-reactive saucepan over medium heat. Bring oil to 200°F or 93°C.
  • Remove from heat and let sit for 3 hours.
  • When cool, pass through fine Chinois into a clean container. Discard solids and cover container with plastic wrap.
  • Hold at room temperature. Discard unused oil after 7 days.

Fennel Sauté - method

  • Heat butter in a non-reactive sauté pan over medium heat.
  • Add shallots and garlic -  sweat 1 minute.
  • Add fennel and Pernod and sauté until fennel is al dente.
  • Add parsley – sauté 30 seconds.
  • Remove from direct heat. Season to taste.
  • Reserve, keeping warm.

Romesco Base - method

  • Combine all ingredients in food processor or blender. Puree until smooth.
  • Transfer to clean container.Cover with plastic wrap.
  • Hold under constant refrigeration. Discard unused after 7 days.

Romesco Aioli - method

  • Combine Romesco Base and mayonnaise.
  • Using funnel transfer aioli to plastic squeeze bottles.
  • Hold under constant refrigeration. Discard all product that is not used within 3 days.

Black Spanish Olive Rillette - method

  • Combine olives, garlic, lemon zest and olive oil in bowl. Season with black pepper to taste.
  • Transfer to clean container. Cover with plastic wrap.
  • Hold under constant refrigeration. Discard any unused rillette after 5 days.

To Serve

Yield:  1 Serving

6 each New Zealand Greenshell™ Mussels    
6 Tbsps Lemon Infused Spanish Olive Oil      
3 Tbsps Fennel Sauté      
6 tsps Panko Bread Crumbs     
1 Tbsps Black Spanish Olive Rillette    
2 quarters Country Bread, thinly sliced, quartered, toasted 
6 tsps Fresh Parsley Leaves, chopped    

  • Separate mussels from half shell using a sharp knife. Put mussels back in shells.
  • Drizzle Lemon Infused Spanish Oil on mussels
  • Scatter each mussel with Fennel Sauté and Panko and roast in 400°F or 205°C oven until crumbs turn golden brown and Fennel Sauté is warm.
  • Arrange in large bowl. Scatter with parsley.
  • Butter grilled country bread with Black Spanish Olive Rillette, slice in half and arrange on side of plate.
  • Serve immediately.


Recipe Photography: Patrick McDonnell Photography 

About the Chef

Patrick McDonnell and his culinary team at McDonnell Kinder & Associates (MKA) have drawn upon their extensive backgrounds as chefs and restaurant operators to develop recipes for New ...
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