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New zealand greenshell mussels

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By Khon Kaen Ken 16 Apr 2012 08:06	New zealand greenshell mussels Can anybody help me.? I purchased a 1 kilo box of the above mussels.and it states on the box that they are heat treated but not cooked,it also gives one or two directions for defrosting them and a recipe how to cook them. 50% of the ingredients i cannot eat.. they are an organic product on a half shell,and are very large. I am very fond of moules mariner.but after a bout of food poisoning the last time I made the dish with local mussels(Thai) I am very wary of eating them again. Can anybody help with recipe to cook them,it does not have to be for moules mariner Thank you. Reply Quote
By Darkginger 16 Apr 2012 08:54	NZ greenshell mussels I used to love those huge mussels back when I could get hold of them - nowadays I have to 'put up with' freshly gathered ones from local rocks - smaller, but even tastier, I think! Anyway - my favourite recipe for mussels - labour intensive, but worth it! Clean the mussels if they need it. Attempt to remove beards at the same time - but I find this is easier later, when they're open. Put mussels in a dry frying pan, and heat until they open (you may have to do this in batches). Cool enough to handle, THEN remove the beards that are left, plus the top shell, and loosen the meat in the bottom shell. In a bowl combine unsalted butter with enough extra virgin olive oil to make a spreadable paste. Add a clove of crushed garlic, and some chopped fresh parsley. Spread the butter mixture over each mussel, and set aside. Get a bowl of breadcrumbs (preferably freshly made form home baked bread, but if not, any will do). Take each mussel and press it down into the breadcrumbs, so that the top is coated. Heat your grill to maximum, and pop the mussels under it. Cook until the breadcrumbs are lightly browned, then serve, with some French bread n the side to mop up the juices. Reply Quote
By Linzechris 16 Apr 2012 09:07	New zealand greenshell mussels I would think any recipe using mussels could be used for Green Lipped mussels just that the result will look different as they are so much bigger. I did some recently as a starter and I finely chopped sundried tomatoes,and mixed them with some breadcrumbs and grated parmesan and put a spoonful on top of each mussel then put a small knob of butter on top and grilled them until they were browned. That was really nice. You can also do a variation on that using some thai curry paste and grated coconut on top.(obviously these were done in their half shell). Hope these ideas help. x Reply Quote
By Khon Kaen Ken 16 Apr 2012 14:44	New zealand greenshell mussels Thank you both Darkginger and Linzechris for your recipe ideas on cooking these mussels,they both sound very tasty,my mouth is watering in anticipation of tomorrows dinner Thank you both once again for your ideas. Reply Quote