New Zealand Greenshell™ Mussel Wraps with Vietnamese Peanut Sauce

Serves 4 (2 portions each with or without rice paper)

Ingredients

8	New Zealand Greenshell Mussels - steamed cooked & chilled
1	Carrot – peeled & cut into fine thin strips (julienne)
1/2	Cucumber – peeled, seeded & cut into fine thin strips (julienne)
1/2	Red Capsicum - cut into fine thin strips (julienne)
12	Chive stems – cut into 5cm lengths
8	Lettuce – small tender leaves that are cup shaped (Gem or baby Cos lettuce)
10	Mint Leaves – rough chopped
8	Rice Paper (round sheets)

Method - Mussel Lettuce Wraps

• The lettuce wraps work well when you have selected small tender leaves that form a cup shape & can easily be picked up & rolled in your hands as you eat. The size should be approximately 3 bites maximum.
• In a bowl mix the carrot, cucumber, red capsicum, chives & mint.
• Place the 8 lettuce leaves/cups out on a serving tray.
• Portion evenly the carrot, cucumber, red capsicum, chives & mint across the 8 lettuce leaves/cups, then place the mussels on top of the vegetables.
• Serve with the Vietnamese Peanut Sauce (see recipe).

Method - Mussel Lettuce Rice Paper Wrap

• Follow the same method as lettuce wraps (as above), this will take you to the point where they can be rolled in rice paper.
• To prepare the rice paper for rolling ensure you have a bowl or container that will fit the rice paper sheets in laying flat & make sure it is 1/2 filled with room temperature water.
• Soak 1 or 2 rice paper sheets at a time allowing to soak completely covered for 1-2 minutes or until they become soft & pliable. Remove from the water & blot dry with a clean dry tea towel, then lay the rice paper on a dry flat surface ready to roll.
• Take the mussel lettuce wrap & roll it up tighter so the lettuce completely wraps the other ingredients, then lay the lettuce wrap on the bottom edge of the rice paper (assuming you are standing in front of it this would be the edge closest to you). Begin to tightly roll the rice paper forward over the lettuce until it is completely covered with rice paper & then fold the left & right ends in to envelope the roll. Continue to finish the roll maintaining a tight firm roll. Repeat the process with the remaining rice paper sheets & filling ingredients. As you make each roll, soak 1-2 rice paper sheets to save time waiting for them to hydrate.
• To serve you can leave the rolls whole or cut into bite size pieces serve with the Vietnamese Peanut Sauce (see recipe).

Ingredients - Vietnamese Peanut Sauce (Nuoc cham dau phong)

• Makes 350 gms (12oz)

Ingredients – Peanut sauce

2 Tbsp	Vegetable Oil
1 large	Garlic clove – peeled & finely chopped
120 gms (4oz)	Dry-roasted Peanuts – unsalted & roughly chopped
230 mls	Chicken Stock
230 mls	Unsweetened Coconut Milk
50 mls	Tamarind Concentrate
2 Tbsps	Fish Sauce
50 mls	Hoisin Sauce
3 Tbsps	Palm Sugar or Standard Sugar
2	Fresh Red Chillies – deseeded & finely chopped

Method

• Heat the oil in a small to medium size saucepan over a high heat, add the garlic & sauté until it starts to color.
• Add the peanuts & reduce the heat to low, slowly cook the peanuts until they become a shade darker (this helps to release the natural oils).
• Add the stock, coconut milk, tamarind concentrate, fish sauce, hoisin sauce, sugar & chillies, increase the heat & bring the sauce to a boil then allow to simmer for approximately 30 minutes or until reduced by half. Remove from heat & allow to cool.