New Zealand Greenshell™ Thai Mussel Stew

Details

Makes enough for 24 mussels

Method

  • Remove any fibrous tissue from inside the mussels.
  • In a pot, whisk the tom yum with the coconut cream and heat. Whisk well to combine.
  • Add the mussels and simmer to warm.
  • Add the tomatoes, spring onions and pineapple and heat through.

To Serve

To serve, divide between four bowls and garnish with cilantro leaves and a lime wedge.

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