New Zealand Greenshell™ Mussels with Apple, Radish & Split Pea Salad
Serves 4
Ingredients
| 12 | New Zealand Greenshell Mussels - half shell |
| 1 | Green apple (fine julienne) |
| 4 large | Red Radishes (fine julienne) |
| 100gms (3.5oz) | Yellow Split Peas |
| 1 | Lemon (juice only) |
| 1 small bunch | Micro watercress (or watercress finely chopped) |
| 1 tablespoon | Avocado oil |
| to taste | Salt & ground white pepper |
Method
- Wash & soak yellow split peas for approx two hours, rinse & dry slightly then deep or shallow fry in oil. Allow to drain on an absorbent paper towel & season with salt & pepper.
- Loosen the mussel meat from the shell for ease of service.
- In a mixing bowl toss the apple with the lemon juice then add the radish & watercress, dress with avocado oil. Season to taste then add the fried yellow split peas.
- Dress the top of the mussels with the salad.
- Serve cold on a plate or platter – optional accompaniment is ponzu sauce or sweet miso dressing