NZ Greenshell™ Mussels with a pancetta, peruvian purple and sweet potato salad

Details

Serves: 4

Salad Method

Cube or ball the potatoes into small even pieces, steam or blanch until just cooked (al dente).

Cut pancetta in to strips. Cut the chives into 2cm batons. Cut tomato in half & scoop out the seeds, cut the tomato flesh into cubes.

In a bowl mix potatoes, pancetta, chives, tomato & watercress together with a half of the avocado oil, lemon juice & season.

Sauce Method

In a mixing bowl combine mustards, caster sugar, vinegar and egg yolk, whisk these ingredients with a balloon whisk & slowly add the oil until it thickens. Season to taste.

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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