Zucchini Fried New Zealand Greenshell™ Mussels with an Asian Dipping Sauce

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

Dipping Sauce

1 tsp kecap manis	1 tsp tamari
1 tsp mirin	1 sheet nori, silver grade
1 tsp sake	8 New Zealand Greenshell™ Mussels, frozen (on the half shell)
1 tsp shoyu	as needed boyajian lemon oil

Batter:

120ml water, cold	as needed chervil, fresh
65g flour, all purpose	2 zucchini, grated
30g cornflour	50g squid ink spaghetti (cooked in water and refreshed)
15g sesame oil	to taste maldon salt and pepper grinds
2 egg yolks	1 tsp wasabi fish roe
1 avocado

Method

1. Mix all the ingredients for the dipping sauce and reserve.

2. Cut the nori into quarters and deep-fry two quarters quickly until just crisp. Drain well. Cut into narrow bands off one of the quarters.

3. Season the New Zealand Greenshell™ Mussels with a drop of lemon oil on each and wrap the bands of nori around two of them.

4. Mix all the ingredients for the batter, making sure the mixture stays cold.

5. Slice the avocado and arrange on a plate, adding a few springs of chervil. Mix the zucchini with 2 the batter.

6. Heat the deep fryer to 175°C and fry the squid ink pasta. Drain.

7. Spoon the zucchini batter over four of the New Zealand Greenshell™ Mussels and fry, turning once. Remove two New Zealand Greenshell™ Mussels from the shell and dip in the plain batter.

8. Place the dipping sauce in a clean Greenshell™ Mussel shell on the plate.

9. Arrange the fried New Zealand Greenshell™ Mussels, nori sheet, squid ink pastes and nori Greenshell™ Mussel on the plate, season with salt and pepper, and top with the fish roe.

Yield: 2 Portions

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

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