Details
Serves: Appetizer for 2 (1 dozen mussels)
Method
Fragrant Herb Dressing
- Place all the fragrant herb dressing ingredients into a mixing bowl & mix well.
Clay Hot Pot Cooking
- Place the lemon grass, ginger, lime leaves, Thai basil & water from the Clay Hot Pot ingredients list into the bottom of the pot. Place the lid on the pot & slowly bring to boil over a medium heat, add the mussels & cover again with the lid. Allow to steam for approximately 3-4 minutes ensuring all the mussel shells have opened. Discard any mussels that have not opened.
- Using a large slotted spoon, pour the liquid/stock from the clay pot into the herb dressing mixing bowl & mix well.
- Spoon the herb dressing back over the hot mussels in the clay pot ensuring they are all covered with the dressing (toss through the dressing if required).
- Serve immediately.
Chefs Note:
A standard stainless steel pot can be used for this dish using the same methods & then just serving into a pre-warmed crockery bowl however a Clay Hot Pot adds the authenticity & becomes the service dish.
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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