Salsa Verde and New Zealand Greenshell Mussels
The Greenshell Mussel is possibly one of the most well know New Zealand seafood and is well recognised across New Zealand and the world. White wine and mussels are a match made in heaven and this dish pays tribute to that. Matched with our nicely chilled our Pinot Gris, this dish is perfect lakeside or seaside. Lakeside for us of course!
1 dozen Fresh NZ Greenshell Mussels
½ cup Fresh Parsley
¼ cup Fresh Mint
¼ cup Fresh Chives – finely chopped
100mls Good Quality Extra Virgin Olive Oil
1½ Tablespoons Capers
1 clove Garlic – crushed
1 teaspoon Dijon Mustard
1-2 Tablespoons Fresh Lemon Juice
Salt & freshly ground black pepper to taste
Serves: Appetizer for 2 (1 dozen mussels)
To make the Salsa Verde, place parsley, mint, chives, olive oil, capers, garlic, mustard and lemon juice into a food processor & blitz until very finely chopped. Season to taste. Pour into a suitable container & hold until required.
To cook the mussels, place two cups of water in a large pot and cover with a tight fitting lid. Bring to the boil and add the mussels, replace the lid and over a high heat, steam for 3-5 minutes, shaking the pot a few times during. The mussels are cooked when the shells open, remove from the heat and discard any mussels that don’t open.
Remove the top shell and set the half shell mussels on a serving dish.
Dress the mussels with the Salsa Verde ensuring good coverage over each mussel. Serve immediately.
Wine Pairing – Bald Hills 2010 Pinot Gris
The subtle and gentle flavours in our 2010 Pinot Gris wine will not overpower the delicate taste of the oysters. Beautiful refreshing accompanies with the watermelon. A summer sensation!