Green-Lipped Mussels on Half Shell with Tomato Chilli Jam
Chef: Ruth Pretty as heard on Nine To Noon Monday 14 May 2012
Tags: mussels, seafood, shellfish
Ingredients
- 20 green-lipped mussels (scrubbed and debearded)
- 250ml (1 cup) Sauvignon Blanc
- 30ml (2 Tbsp) extra virgin olive oil
- 30 ml (2 Tbsp) tomato chilli jam
- 3g (3 Tbsp) karengo fronds (lightly toasted)
Method
Into a heavy-based saucepan place Sauvignon Blanc aiming for 1cm depth and bring to the boil.
Add mussels, place lid on saucepan and cook for 5-10 minutes or until all mussels are open. Some mussels may open before others so remove them as they open.
Strain poaching liquid and reserve the liquid.
Open mussels and discard the empty shell.
Detach mussel from second half, remove tongue and discard, brush mussel with oil and return to shell.
Place tomato chilli jam in a bowl and add 1Tbsp poaching liquid and combine.
Spoon ¼ tsp Tomato Chilli Jam mixture onto each mussel and sprinkle with karengo fronds.
Serve.
John Hawkesby’s wine recommendation
Sauvignon Blanc
Babich Headwaters Organic 2011
Riesling
Ostler Lakeside 2011
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
