New Zealand Greenshell™ Mussels with Wasabi Aioli & Hijiki


Wasabi Aioli

• Combine wasabi paste and rice wine vinegar in bowl.
• Whisk until smooth.
• Whisk in Japanese mayonnaise
• Season to taste and reserve.

Roasted Peanut Vinaigrette

• Combine ingredients in bowl.
• Whisk until smooth and reserve.

Hijiki Salad                                     

• Place Hijiki in a bowl.
• Add the Roasted Peanut Vinaigrette and toss.
• Cover with plastic wrap and reserve in refrigerator.


To Serve

Yield:  1 Serving

6 each New Zealand Greenshell Mussels, cooked 
6 Tbsps Hijiki Salad      
6 Tbsps Wasabi Aioli        
6 tsps Sweet Soy  

• Separate mussels from half shell using a sharp knife.
• Put Hijiki Salad in shells.
• Put mussels back in shells.
• Arrange on plates.
• Spoon Wasabi Aioli on each mussel.
• Dot tops of mussels with sweet soy.
• 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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