NZ greenshell mussels in coconut broth
Like most seafood dishes, mussels are best prepared simply, with a flavourful broth for dipping.
INGREDIENTS
- 20 greenshell mussels, scrubbed with beards removed
- 1 Tbsp oil
- 3 spring onions, sliced
- 1 large garlic clove, crushed
- 1/2 a red chilli, seeded and finely chopped
- 1 cup coconut cream
- 1/2 cup of water (more for a thinner broth)
- Zest and juice of half a lemon
- 1/2 cup whole coriander leaves
- 1/2 cup chopped parsley
METHOD
- Heat oil in a large pot.
- Add spring onion, garlic and chilli. Cook over medium heat until soft, about 3 minutes.
- Add the coconut cream, water, and mussels. Cover pot with a tight-fitting lid and cook until the mussels have opened, around 4-5 minutes.
- Use a slotted spoon to transfer mussels to a serving bowl, leaving the liquid in the pot.
- Stir the lemon zest and juice, half the coriander and parsley into the liquid in the pot. Pour the sauce on top of the mussels.
- Sprinkle with the rest of the coriander and parsley. Season with salt and pepper.
- Serve with crusty bread to soak up the tasty broth.
WINE PAIR:
Try with an aromatic white like gewürztraminer, off-dry riesling, or crisp, zesty options such as sauvignon blanc or pinot gris.
TOP TIP:
Cook with fresh, tightly closed mussels.
If a shell is open, don’t use it. Mussels should open in boiling water within 3 to 5 minutes, and once they’re open, they’re ready.
Recipe with thanks to Aquaculture New Zealand. For more delicious seafood recipes, head to aquaculture.org.nz
