Sautéed New Zealand Greenshell™ Mussels with Roasted Capsicum, Tomatoes, Puys Lentils and Grilled Olive Bread

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

Ingredients

1 large red capsicum	200ml vincon (or 200ml good-quality red wine)
4 small red tomatoes, ripe, blanched and peeled	½ cup puys lentils, cooked with a sprig of thyme and two chopped garlic cloves
300ml extra virgin olive oil	1 sprig thyme, fresh
4 garlic cloves, cut into slivers	8 New Zealand Greenshell™ Mussels frozen (on the half shell)
1 tsp pesto	2 olive bread slices, cut from a round, flat cobb and brushed with olive oil
to taste maldon salt and pepper grinds	100g taro, sliced thin on a mandoline and deep-fried until crisp (6 slices)
4 garlic cloves, chopped fine	as needed mizuna
100g celeriac, cut into a brunoise

Vinaigrette:

70ml cabernet vinegar	to taste salt and pepper, additional
200ml extra virgin olive oil	a few parmesan shavings

Method

1. Split the capsicum through the stem and remove the seeds and membrane from the cavity. Put into a tight-fitting gratine dish so that they remain upright during cooking. Put in the peeled tomatoes and brush with some of the olive oil, then sprinkle with the garlic slivers and the pesto. Season with some salt and grinds of black pepper and roast until tender (approximately 20 minutes), basting occasionally.

2. Sauté the chopped garlic in some of the olive oil then add the celeriac and sweat until tender. Add the vincon and mix well. Take half of the celeriac and add to a pan containing 4 tablespoons of the cooked lentils and the leaves off a sprig of thyme. Rechauffe. To the remaining celeriac add the eight New Zealand Greenshell™ Mussels and sauté quickly. With the lid on, steam lightly to heat through for 1-2 minutes.

3. To serve, grill the bread slices and layer the crisp taro with the remaining hot lentils, and half of the New Zealand Greenshell™ Mussels taken out of the shell.

4. Slide a little celeriac mix under the remaining New Zealand Greenshell™ Mussels and place on the plate with the roasted capsicum, olive bread, a little mizuna and a vinaigrette made from the cabernet vinegar, olive oil, salt and pepper. Finish with a few shavings of parmesan.

Yield: 2 Portions

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

Site Map - Click Here

Copyright ©2002-3 Sea Products Limited, All Rights Reserved.
Mail: Sea Products Limited, 3 Foundry Drive, Christchurch, New Zealand 8002.
E-Contact: mark.s@seapro.co.nz
telephone. (+64) 3 337 2400,
fax. (+64) 3 337 2402.