Bruleed Quinoa New Zealand Greenshell™ Mussels with Golden Beet and Truffle Oil

Recipes use New Zealand metric measures: 1 cup = 250ml 1 T = 15ml 1 tsp = 5ml

Ingredients

6 mushrooms, cut in a brunoise	¼ tsp boyajian lemon oil
1 to 2 palm sugar rounds	8 New Zealand Greenshell™ Mussels frozen (on the half shell)
8 T heaped quinoa, cooked	8-10 clumps mache
to taste maldon salt and pepper grinds	¼ tsp boyajian lime oil
8 small (1" diameter) golden beets, steamed	2 tsp truffle oil
1 T vincon

Method

1. Sauté the brunoise until done. Add a tiny amount of palm sugar and 4 tablespoons quinoa, then season with salt and pepper grinds.

2. Roast the beets until hot with the Vincon and pepper.

3. Put a drop of lemon oil, salt and pepper on the New Zealand Greenshell™ Mussels, spooning on enough quinoa and mushroom mix to cover the New Zealand Greenshell™ Mussels. Add sufficient palm sugar shavings to form a thin layer.

4. Brulee the New Zealand Greenshell™ Mussels with a brulee iron. Rechauffe the remaining quinoa (without oil) in a pan.

5. To serve, put a few piles of mache on the plates and add 4 hot glazed golden beets with a drop of lime oil on each.

6. Make a small pile of quinoa in the center of the plate. Place the New Zealand Greenshell™ Mussels on top of the quinoa, and around the plate.

7. Dribble a little truffle oil amongst the mache leaves. Dribble the roasted beet juices around the rim of the plate and the mache leaves.

Yield: 2 Portions

This recipe is reproduced with the kind permission of the
New Zealand Mussel Industry Council.

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