New Zealand mussels are magnificent! They work perfectly with these Mediterranean flavours to create a snack, entree or side dish.
Serves: 4. Chef: Paulie Hooton
20 fresh mussels
2 tbsp butter
3 shallots, finely sliced
½ cup white wine
30ml white wine vinegar (chardonnay)
30ml lemon juice
50ml Lupi Extra Virgin olive oil
2 tbsp capers
1 tbsp Dijon mustard
Salt and pepper, to taste
2 tbsp fresh basil, chopped
2 lemons, wedged for garnish
½ cos lettuce, washed
½ loaf ciabatta, toasted
1. Rinse mussels under tap water, remove any beards or attached shells.
2. Heat butter in a large pan over a medium heat. Add ½ the shallots and cook until soft, turn up the heat to medium high and add the white wine and mussels.
3. Stir to coat mussels, turn heat to high, cover with a lid and cook until mussels begin to steam open, should take 6-7 minutes.
4. Remove opened mussels with a slotted spoon and allow to cool. Discard any mussels that do not open.
5. In a bowl whisk white wine vinegar, lemon juice, olive oil, capers, mustard, salt and pepper together. Once mixed add the remaining shallots.
6. Remove mussels from their shells and toss mussels through the vinaigrette.
7. Allow to marinate for 10-15 minutes.
8. Serve mussels with toasted ciabatta, lemon wedges, fresh basil and a side of seasonal lettuce.