NZ Greenshell™ Mussels in tomato vegetable broth with white fennel foam

Details

Serves: 4

Broth Method

In a saucepan sweat garlic, onions & celery in approximately 30mls of the olive oil without colour or until translucent.

Add capsicum and zucchini & sauté for a further minute.

Add the tomato juice & sugar, season to taste & allow simmering for 5 minutes.

Add the mussels & continue to simmer for a further 2 minutes.

In a separate sauté pan heat the remaining olive oil & sauté the wholemeal bread until golden, remove from the heat, drain off any excess oil, season & keep warm.

Fennel Foam Method

In a small stainless sauce pan place the fennel, pernod, lemon juice & wine and bring to the boil.

Reduce the liquid by half, add the cream & soy milk & bring back up to the boil. Remove from the heat & pass the liquid through a fine strainer into a bowl, using an immersion stick blender froth or foam the liquid. Keep mixture warm & use as required.

To Serve

Portion evenly between four bowls the hot broth & three mussels per bowl, garnish with the chive batons, chervil & warm wholemeal bread croutons. Finish with a spoon full of the fennel foam & serve.

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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