New Zealand Greenshell™ Mussels Rinconcito


Miami Style has a very strong Latin tilt but it’s influence goes well beyond Southern Florida as Cuban communities and their restaurants and effect on local dining patterns has grown in other major cities like Chicago, New York, Los Angeles and Phoenix. 


Black Bean Sofrito - method

  • Heat oil in skillet over medium heat.
  • Add garlic, onions and peppers and sauté until they soften – about 5 minutes.
  • Add tomato paste, bay leaf and oregano sauté 3 minutes, stirring as needed.
  • Add beans, stock, cilantro, bay leaf and oregano and cook 5 minutes.
  • Remove bay leaf and oregano sprigs.
  • Transfer beans to food processor and pulse to break up texture – do not puree!
  • Cool and transfer to clean container. Cover with plastic wrap and refrigerate.
  • Discard any unused portion after 5 days.
  • Note: A Sofrito is a Spanish or Latin version of a stir fry of ingredients. 

Green Garlic Butter - method

  • Combine ingredients in a food processor.
  • Pulse until smooth – do not overwork or butter will break.
  • Lay a parchment paper sheet on work surface
  • Lay butter down one side
  • Roll into a log shape -  with a diameter of 1 ½” /4 cms.
  • Twist ends tight to compress butter.
  • Roll in plastic warp and refrigerate
  • Hold under constant refrigeration.
  • Discard unused portion after 3 days.

Shrimp, Tomato and Red Onion Pico - method

  • Combine ingredients in bowl and mix together.
  • Season with sea salt, black pepper and lime juice.
  • Transfer to clean container. Cover with plastic wrap.
  • Discard any remaining product after service.
  • Note: For maximum flavor and texture delivery, this recipe should be prepared fresh for each service and any left over should be discarded at end of service.

Charred Cuban Red Bell Pepper Aioli - method

  • Combine peppers, capers and mayonnaise in food processor or blender.
  • Puree until smooth.
  • Using funnel transfer aioli to plastic squeeze bottles. 
  • Hold under constant refrigeration.
  • Discard all product that is  not used within 3 days.
  • Note: For additional heat substitute roasted red Fresno peppers for ½ of the red bell pepper measurement.


To Serve

For 1 Serving

6 each New Zealand Greenshell Mussels™ cooked    
6 Tbsps Black Bean Sofrito 
6 tsps Green Garlic Butter     
6 Tbsps Shrimp, Tomato and Red Onion Pico   
6 tsps Charred Cuban Red Bell Pepper Aioli   

  • Heat oven to 400 F/200 C.
  • Separate mussels from half shell using a sharp knife.
  • Divide Black Bean Sofrito between shells.
  • Put a mussel on top of each.
  • Top each with Green Garlic Butter.
  • Roast in oven until warm.
  • Remove from oven. Top each mussel with the Shrimp, Tomato and Red Onion Pico.
  • Arrange mussels in shells in bowl or on plate.
  • Drizzle with Charred Cuban Red Bell Pepper Aioli.
  • 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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