Details
Serves: 2
Method
In a suitable mixing bowl mix the butter, garlic & parsley.
Pre heat the oven to a medium heat (approx 160°C / 320°F)
Set the ½ shell mussels on to a suitable baking tray with sides (to stop any juice from spilling), with a teaspoon evenly distribute the butter mixture on top of all the mussels.
Place into the oven & allow to bake for approx 5-7 minutes, or until all the mussels are evenly hot.
Remove from the tray on to a suitable service plate or tray, any juices from the mussels can be used to baste the mussels prior to service
To Serve
Garnish with fresh Italian parsley & serve with lemon wedges to squeeze over the top.
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 ...
[+] More
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.
[-] Less
