Details
Serves: 4
Broth Method
In a saucepan sweat garlic, onions & celery in approximately 30mls of the olive oil without colour or until translucent.
Add capsicum and zucchini & sauté for a further minute.
Add the tomato juice & sugar, season to taste & allow simmering for 5 minutes.
Add the mussels & continue to simmer for a further 2 minutes.
In a separate sauté pan heat the remaining olive oil & sauté the wholemeal bread until golden, remove from the heat, drain off any excess oil, season & keep warm.
Fennel Foam Method
In a small stainless sauce pan place the fennel, pernod, lemon juice & wine and bring to the boil.
Reduce the liquid by half, add the cream & soy milk & bring back up to the boil. Remove from the heat & pass the liquid through a fine strainer into a bowl, using an immersion stick blender froth or foam the liquid. Keep mixture warm & use as required.
To Serve
Portion evenly between four bowls the hot broth & three mussels per bowl, garnish with the chive batons, chervil & warm wholemeal bread croutons. Finish with a spoon full of the fennel foam & 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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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 to be tender and succulent – always a popular option. The high meat-to-shell ratio both enhances a customer’s value perception and requires fewer shells for an impressive display, reducing plate costs and increasing margins. As an appetizer, New Zealand Greenshell™ Mussels in a tapas style application are a popular choice to share.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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