Lime, Coconut and Saffron Broth with New Zealand Greenshell Mussels, Asian Greens and Udon Noodles

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

Ingredients

8 garlic cloves	2 tsp saffron strands (bruised and steeped in 100ml boiling water)
10ml chilli oil	150ml coconut cream
1 lime (fresh), cut through the skin into 8 wedges	1 small handful mizuna
8 New Zealand Greenshell™ Mussels frozen (on the half shell)	75g udon noodles (cooked, refreshed)
1 large handful coriander leaves	1 tsp arame, soaked until softened
4 clumps tatsoi (cleaned)	3 tsp sour shrimp paste
to taste palm sugar, shavings

Method

1. Sauté garlic in the chilli oil until golden. Add the limes and toss quickly. Add the New Zealand Greenshell™ Mussels, coriander, tatsoi, palm sugar, saffron and liquid, coconut cream, and mizuna, keeping the ingredients moving and heating through well.

2. Add the noodles and heat through.

3. Pile the hot noodles in a wide deep soup bowl with the New Zealand Greenshell™ Mussels on top and pour the liquor over. Top with the arame and shrimp paste.

Yield: 2 Portions

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

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