New Zealand Greenshell Mussels With Salsa And Tequila Recipes

NEW ZEALAND GREENSHELL MUSSELS

Steps:

• Bring ingredients to a soft boil for ten minutes.
• Remove shells and allow to simmer. Adjust broth with 2 tsp of sugar and 2 tsp of fresh squeezed lime juice.
• Star anise small pinch of five spicegrating of nutmeg small pinch of ginger powder pinch of red pepper seedsmint and basil leaves.
• The mussels were served with a small amount of broth ladled over the mussels to keep them warm.

NEW ZEALAND GREEN MUSSELS RECIPE - (4.5/5)

Steps:

• Scrub muscles under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8 quart Dutch oven combine 4 quarts (16 cups) cold water in 1/3 cup of the salt. Add muscles; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more. Preheat oven to 400°F. In a hot heavy-bottom roasting pan over medium heat cook bacon, shallots, and garlic until bacon is nearly crisp and shallots and garlic are tender; drain fat. Add the mussels, white wine, and 1 tablespoon of the butter to the pan; In a small microwave-safe bowl heat the remaining 1 tablespoon butter in the microwave on high heat for 30 to 60 seconds or until melted; stir in the breadcrumbs, parsley and the pinch of salt. Remove and discard the top shell of the mussels. Return the mussels to the roasting pan. Spoon a little of the breadcrumb mixture on top of each mussel. Place the roasting pan in the oven and bake for five minutes or until breadcrumbs are light brown. Keep an eye on the breadcrumbs as they may brown quickly. Remove from the oven. Drizzle reserved cooking liquid over the muscles to serve.

MUSSELS ON THE HALF SHELL

Steps:

• Thaw the mussels.
• Drain them well, squeezing out extra liquid from the mussels.
• Put them on a cookie sheet.
• In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
• Squeeze the lemon over the mussels.
• Put the bread crumb mixture equally on the mussels and press down a little.
• Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
• Serve and enjoy!

TEQUILA MUSSELS

Steps:

• In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.

THAI-STYLE NEW ZEALAND GREEN SHELL MUSSELS RECIPE

Steps:

• In a large saute pan or saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the garlic, ginger, and chile peppers, and cook, stirring, until fragrant, 1 minute. Add the stock, lime juice and sugar, and stir well. Add the mussels and bring to a boil. Cover and cook, shaking the pan, until the mussels open, about 2 minutes. Add the coconut milk, cilantro and mint, and stir well to combine. Cook until the coconut milk is warmed through, about 1 minute. Remove from the heat and serve in deep bowls. Serve with French bread. This recipe yields 2 to 4 servings.

NEW ZEALAND GREENSHELL MUSSELS WITH SALSA AND TEQUILA

Steps:

• To make the salsa: 1. Fry the onions and garlic until golden. 2. Add the tomatoes, chillis and spring onions. 3. Add the lime juice and 100ml of the Tequila. 4. Stir carefully and heat through. 5. Add the cilantro and season with salt to taste. In a large pot add the water and 100 ml of the Tequila. Place the mussels in the pot and heat through (about 5 mins for defrosted or 8 mins for frozen mussels) Serve the mussels immediately. Drizzle the salsa over the mussels or alternatively serve it on the side.