Mussels

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.