New Zealand Greenshell™ Soho Mussels

Method

Mussel Warming Stock

• Combine all ingredients in a non-reactive sauce pan.
• Bring to simmer
• Hold for warming mussels.

 

Spoon Leaf Spinach

• Prepare an ice bath combining 4 cups of water and 2 Cups of ice in bowl.
• Bring water and salt to boil.
• Place spinach in a strainer and immerse in the boiling water 15 seconds.
• Shock spinach in ice bathe to stop cooking process.
• Squeeze excess water from spinach.
• Reserve.


Roasted Garlic Gremolata

• Combine ingredients in bowl except pepper and mix together.
• Transfer to clean container.
• Cover with plastic wrap.
• Hold under constant refrigeration.
• Discard unused portion after 3 days.
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.

 

Honey Citrus Vinaigrette

• Place all ingredients except oil and salt and pepper into a blender.
• Puree until smoothly combined.
• Add oil slowly with blender on low.
• Season to taste.
• Using funnel transfer vinaigrette to plastic squeeze bottles.
• Hold under constant refrigeration.
• Discard all product that is  not used within 3 days.

Note – Warm Vinaigrette to 75 F/25 C.  just before service. Pouring this hot vinaigrette over the Roasted Garlic Gremolata will release the citrus oils in the lemon peel.

To Serve

Assembly
For 1 Serving

6 each New Zealand Greenshell™ Mussels, cooked  
6 Tbsps Poaching Stock, simmering    
2 tsps Spoon Leaf Spinach     
6 Tsps Pernod       
6 tsps Roasted Garlic Gremolata    
6 tsps Panko, toasted      
6 Tbsps Bacon, thick cut, diced and fried crispy   
Honey Citrus Vinaigrette     

 

• Separate mussels from half shell using a sharp knife.
• Briefly warm mussels by dipping into  simmering Poaching Stock – just warm – do not re-cook.
• Warm shells.
• To finish Spoon Leaf Spinach, Heat butter is skillet over medium heat, add spinach and sauté until warm; sprinkle with Pernod and toss.
• Divide Spoon Leaf Spinach between shells.
• Put mussels on top of each.
• Top each with Gremolata.
• Garnish each with bacon and toasted Panko.
• Pour over hot Honey Citrus Vinaigrette.
• Arrange mussels in shells in bowl or on plate.
• Serve immediately.


Recipe Photography: Patrick McDonnell Photography www.patrickmcdonnellphotography.com 

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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