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Italian Grilled Mussels


Italian Grilled Mussels

20 green lipped mussels, cleaned beards removed
1/2 cup white wine
30g Mainland Butter
2 garlic cloves, crushed
1 can crushed tomatoes
1 Tbs white sugar
1 Tbs sapporos balsamic vinegar
1 tsp Italian herbs
1 bayleaf
Fresh basil leaves, torn
1/2 cup breadcrumbs
1/2 lemon, zest
1 garlic clove, crushed
1/4 cup Mainland parmesan cheese, grated
Seaweed, to serve
Lemon wedges, to serve

1 Place mussels in a saucepan, add the wine, place over a medium heat. Bring to the boil then reduce to a simmer with the lid on, steam mussels until they open, discard any unopened mussels, strain and reserve wine, mussels and shells. Clean shells.

2 Place Mainland butter in a frying pan and place over a medium heat, add garlic and sauté until soft, add tomatoes, reserved cooking wine, white sugar, balsamic, Italian herbs and bayleaf simmer for 20-25 minutes. Add the basil leaves; cook a further 1-2 minutes, season with salt and pepper. Combine breadcrumbs, lemon zest, garlic and Mainland parmesan and in a bowl.

3 Place the clean shells across a baking tray; top each with a cooked mussel. Spoon tomato mixture onto each mussel, top with breadcrumbs and place in the oven to grill until golden.

4 Cover a serving plate with seaweed; arrange the mussels on the plate with lemon wedges to the side to serve.

 




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