New Zealand Greenshell™ Mussels Smoked over Sage and Thyme with Parmesan Points and Roasted Cherry Tomatoes

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

Ingredients

as required baking spray, unflavoured	1 bunch thyme, fresh
100g parmesan cheese (in a block)	1 bunch sage, fresh
50g cheddar cheese, tasty	10 ml chardonnay vinegar
to taste black pepper, freshly ground	8 New Zealand Greenshell™ Mussels frozen (on the half shell)
2 red cherry tomato bunches (small) on the vine if possible	to taste maldon salt
8 ea yellow cherry tomatoes	2 tsp boyajian lemon oil
1 tbsp extra virgin olive oil	6 garlic cloves, roasted
black pepper grinds	3 tsp wasabi
1 tsp pesto (plus additional for garnishing two of the mussels)	3 tsp chilli paste with sacred basil leaves
1 handful vine cuttings	2 handfuls mache, cleaned

Method

1. Coat the bottom of a baking tray with baking spray, then grate the cheeses directly onto the tray in the shape of a long triangle, finishing with black pepper. Bake until crisp, then cut into two long triangles and drape over a couple of rolling pins to shape.

2. Roast the tomatoes with a little olive oil, pepper grinds, and pesto. Reserve.

3. Put the vine cuttings, thyme and sage into the smoker with either wood shavings or clean straw. Dribble a tiny amount of Chardonnay vinegar over each New Zealand Greenshell™ Mussel and season with a little salt and pepper. Divide into four groups of two. On the first two, put a dribble of lemon oil, on the second two put the roasted garlic cut into slivers and a little pesto, on the third two put a scraping of wasabi, and on the last two put a scraping of chilli paste.

4. Start the smoker and when ready add the New Zealand Greenshell™ Mussels and very lightly smoke them.

5. Serve immediately with parmesan points, roasted tomatoes (dribble a little of the pesto oil from the cooking over the plate), mache and one of each type of the seasoned New Zealand Greenshell™ Mussels on the plate.

Yield: 2 Portions

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

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