Green lipped mussels or half shell mussels are from New
Zealand. They are convenient Ė keep a bag in your freezer - and havenít lost
their taste because they are frozen just after harvesting. You can cook them
from frozen. If you want to defrost the mussels the fastest way is to put them
on a metal tray, covered with foil. When thawed pour off any excess liquid.
Thereís no waste because they are cleaned and you only have to use what you need.
Some recipe ideas
Four or five mussels would be a good starter. Be liberal with quantities if you are having them as a main meal.
- Melt about 150g of butter, add about three tablespoons of olive oil and some very thinly sliced garlic (very thinly sliced, not chunks) and cook the garlic for a couple of minutes. Donít burn the butter. Put the mussels in shell side up and warm for about 5 minutes. Serve them shell side down with a sprinkling of parsley or coriander. Serve with crusty white bread.
- Use the preceding recipe but add a dash of white wine to the pan to add a different flavour.
- Mix some melted butter to fresh breadcrumbs and put some onto each mussel, then bake for about 8 or 9 minutes in a hot oven until the breadcrumbs are crispy. You can add grated parmesan to the breadcrumbs.
- Place shell down in a baking dish and spread pesto sauce over the mussels. Bake for 8 or 9 minutes in a hot oven.
- Pour some olive oil over the mussels and sprinkle with a few chilli flakes. Bake for 8 or 9 minutes in a hot oven.
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