New Zealand Greenshell™ Mussels with Asian Salsa

Details

Makes enough for 24 mussels

Method

  • Steam the mussels until just cooked, set aside and allow to cool.
  • For ease in eating, carefully slide a paring knife under the mussel meat to loosen the shell from the adductor muscle, placing the meat back on to the shell.
  • Mix all salsa ingredients together and spoon onto cold mussels.
  • Garnish with ground black sesame seeds.

About the Chef

Chef Robert Oliver

• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise

Chef Robert Oliver

• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise

www.robertoliveronline.com

[-] Less