GAEL ARTHUR PROVIDES A TASTE OF NEW ZEALAND IN BON APPETITE Mussels Two Ways It’s hard to think of New Zealand food and NOT think of greenshell mussels (they used to be called green lipped mussels, but the marketers decided they would sell more if they changed the name…)

The basic concept of steamed mussels is not difficult, so most chefs take pride in adding in something a bit different.
I tasted a lot of mussels in New Zealand, even twice in one day with no complaints.

	La Veranda, the restaurant at the Georges Michel Winery in Marlborough, near Blenheim, graciously shared this first simple, yet tasty recipe. The commentary is mine.
Steamed mussels with chilli, saffron, coriander and ginger

Serves 4.
Ingredients:

Saffron, a few threads (more if your saffron has been left sitting at the back of the spice collection for longer than you can recall, less if you have just purchased it)

120 ml fish sauce (buy the best you can find – I like the Golden Boy brand, with its clean ingredient list)
500 ml dry white wine
60 ml peanut oil
800 grams greenshell mussels, beard removed and cleaned – 8 per person
100 grams fresh ginger, peeled and shredded
2-3 red chillis, sliced into thin rings (more for décor than heat)
Coriander
Lime for décor
Turkish bread; olive oil

At least two hours before, combine saffron, fish sauce and wine and allow to infuse. (You can do this ahead and store it in the fridge.)
Heat a large pan until very hot and add peanut oil. Add mussels, stir through the ginger and chillis.

Cook for 30 to 60 seconds, stirring constantly – ginger should sizzle in the pan. Keeping the heat high, add the saffron mixture. Cover and cook two to three minutes until shells open.

Discard any shells that do not open.

Drizzle olive oil on the Turkish bread and char grill.

Serve the mussels in a bowl, pouring plenty of juices over them. Sprinkle fresh coriander on top and garnish with lime. Grilled Turkish bread will sop up the juices.

Serve with New Zealand Marlborough Sauvignon Blanc.

When you don’t have time to infuse saffron and would rather relax than chop ginger, here is another easy way to prepare greenshell mussels.

Clean and de-beard them, and throw them on a barbecue grill.

Once they open, drizzle with a bit of sweet chilli sauce (it sounds strange, but it works, particularly if you find the mussels to rich) or garlic butter. Serve in a large bowl in the center of the table, entreating all the help themselves. A bit of bread alongside would go well.

 

Gael Arthur

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