Zucchini Wrapped New Zealand Greenshell™ Mussels with Kalamata Olives, Skorthalia, Roasted Shallots, and Thyme-brushed Olive Bread

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

Ingredients

10 garlic cloves, chopped	15ml extra, virgin olive oil, additional
2 tsp boyajian lemon oil	to taste maldon salt
2 potatoes, peeled, boiled and mashed	16 shallots, peeled
14 olives	2 small to medium zucchini, green
75g almonds, ground	2 tbsp capers, salted, well washed
2 slices olive bread	4 spring onions, with a good amount of green stem for tying
4 tbsp water	1 lemon, fresh (julienne rind)
1 tbsp thyme, fresh, chopped	8 New Zealand Greenshell™ Mussels frozen (on the half shell)
4 tbsp wine vinegar	1 tbsp balsamic vinegar (Castello Estence or similar quality)
75ml extra virgin olive oil	to taste black pepper grinds
200ml extra virgin olive oil	1 bunch rocket leaves, small

Method

1. To make the skorthalia place the garlic, potatoes, almonds, water, wine vinegar, olive oil and salt into a processor and blend quickly at high speed until creamy. Reserve.

2. Cut the zucchini in thin slices lengthwise on the mandoline. Blanch the tops of the spring onions and make sure they are long enough to wrap around a Greenshell™ Mussel.

3. Season the mussels with a little salt, pepper and a touch of lemon oil, then wrap a length of zucchini around each Greenshell™ Mussel and tie off with a spring onion. Set aside for grilling, in a dish with the olives.

4. Brush the bread with the thyme that has been mixed with the 75ml olive oil. Reserve.

5. Heat the 15ml olive oil and add the shallots. Sauté then sweat until tender. Add the capers and the julienned rind of the lemon and sauté until a little crisp. Finish with the balsamic vinegar.

6. Set the Greenshell™ Mussels and olives under the salamander just until it is hot enough and the zucchini is tender. Grill the bread.

7. To serve, spoon the shallot mix onto the plate, deglaze with a little water and use this with the addition of some extra virgin olive oil to dress the rocket.

8. Add the bread and place the hot New Zealand Greenshell™ Mussels around the plate, with a small amount of skorthalia on each mussel. Finish with the dressed rocket.

Yield: 2 Portions

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

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