New Zealand Greenshell™ Mussels with Ginger Pesto topping

Details

Makes enough for 24 mussels

Method

  • Steam the mussels until just cooked.
  • 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.
  • Blend all topping ingredients and season with salt and pepper as needed.

To Serve

Top each mussel with a generous amount of the ginger pesto topping and serve.

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

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