Details
Serves: 3-4
Method
- Heat a large pan big enough to take all the mussels (it should only be half full), sauté the garlic and shallots in the butter.
- Add the mussels and the wine, turn up the heat, then cover and steam the mussels. If cooking live mussels, steam for 4-5 minutes, shaking the pot a few times during. The mussels are cooked when the shells open, remove from the heat and discard any mussels that don't open. For frozen half shell mussels (defrosted), steam for 2-3 minutes until warmed through.
- Remove the mussels from the pan.
- Keep the broth in which the mussels were cooking in, to use as the base for the sauce.
- Add the cream, chopped parsley, chives and orange zest to the mussel broth. Allow the liquid to reduce by 1/3, season to taste & remove from the heat.
- For half shell mussels lay these out on a serving dish. For ease in eating the mussels, carefully slide a paring knife under the mussel meat to loosen the shell from the adductor muscle, placing the meat back on to the shell.
- With live mussels, you may wish to serve these with two shells or alternatively take off the top shell from each mussel and prepare as above.
- Spoon the sauce over the mussels & serve
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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