Marlborough Hazelnut Mussels with Saffron Sauce

Ingredients

• 1-1 ½ kg fresh Marlborough mussels
• ½ cup Uncle Joe’s Hazelnut Meal
• and/or ½ cup Uncle Joe's Hazelnut spread

Method

• Scrub mussels and remove mussel beards by snipping with scissors.
• Bring enough water to the boil to cover the mussels, add the mussels, cover with lid, and return to the boil.
• Reduce heat and steam until shells open, about five minutes, stirring several times so the mussels are evenly cooked.
• Remove from liquid and discard any mussels that do not open.
• Place opened mussels on tray, divide saffron sauce among the mussels, sprinkle with hazelnut meal and grill for about one minute or until hazelnuts start to brown.
• Garnish with lemon slices and tarragon sprigs. Serve immediately.

Saffron sauce

Ingredients

• 1/4 tsp saffron threads 2 tbsp mussel cooking liquid
• ¾ cup mayonnaise
• 2 tbsp fresh lemon juice
• 2 tsp minced fresh tarragon and salt and pepper to taste

Method

• Sprinkle saffron threads over mussel stock and let stand for at least 10 minutes for saffron to soften, stir well.
• Combine the liquid with mayonnaise, lemon juice and tarragon.
• Season with salt and pepper.