Serves 4
The popular green-lipped mussels are readily available all around New Zealand and are a cultivated species providing huge economical benefits within the industry. There is nothing more satisfying and affordable than a huge bowl of steamed mussels and some crusty bread to mop up the juices.
Ingredients
- 1.5 kg live green lipped mussels
- 50g butter
- 3cm ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 red chilli, seeds removed and finely chopped
- 2 kaffir lime leaves, finely chopped
- 2 spring onions, sliced
- 1 x 330ml bottle of apple cider
- 2 limes
Method
- To prepare the mussels, scrub well in cold running water and remove beards by pulling firmly towards the hinge. If any mussels do not close, discard.
- In a large pot, melt butter and saute ginger, garlic, chilli and kaffir lime leaf for approximately 1 minute.
- Add spring onion and cider. Cover and cook on high for 2 minutes, shake pot and cook for another 2 minutes or until mussels open.
- Remove from heat and discard any mussels that have not opened.
- Transfer mussels into a large bowl with the juices and squeeze over the juice of one lime.
- Serve with crusty bread and lime wedges.
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