Details
Serves: [enter detail here]
Method
Salt & Pepper Mussels
- Mix all dry ingredients well.
- Place the mussels into the milk (this ensures the dry ingredients sticks to the mussels).
- Heat the oil to 185°C (365°F) in a deep fryer.
- Remove the mussels from the milk & shake any excess milk then dredge the mussels through the dry ingredients (seasoning) ensuring the mussel is completely coated in the seasoning.
- Fry the mussels in small batches to maintain the heat, fry until the coating is crisp.
- Remove & drain on a paper towel.
- Keep the mussels hot until you serve.
Pineapple Ginger Puree
- In a medium saucepan place all the ingredients accept the salt, & slowly bring to a simmer.
- Continue to cook on a low heat until the pineapple becomes soft & the mixture becomes thick, stirring regularly.
- Place the mixture into a food processor or blender & puree till smooth. Season to taste & allow to cool.
- Store in a container with a lid.
To Serve
- Place the hot mussels on a serving dish with the pineapple ginger puree & garnish with lime wedges.
Chefs Notes:
Great as a snack or formal styled finger food, the spiced hot crispy texture of the mussels work extremely well with the soft pineapple ginger puree. The salt & pepper seasoning encases & seals the mussels & maintains the juicy meaty texture of the Greenshell mussels.
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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