Details
Makes enough for 24 mussels
Method
- Steam the mussels until just cooked, set aside and allow to cool.
- For ease in eating, 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.
- Mix all salsa ingredients together and spoon onto cold mussels.
- Garnish with ground black sesame seeds.
About the Chef
Chef Robert Oliver
• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise