Roasted greenshell mussels with ginger and fennel stuffing

 
	

    * 1 tablespoons oil
    * 1 teaspoon garlic, chopped
    * 1 tablespoon chopped shallots
    * ½ cup white wine
    * 36 greenshell mussels, cleaned (fresh)
    * 1 cup lite mayonnaise
    * ¼ cup fresh breadcrumbs
    * 1 garlic clove, peeled & minced
    * 1 tablespoon rice vinegar
    * 2 tablespoons fresh coriander, chopped
    * 2 tablespoons pickled ginger, chopped (sushi ginger)
    * 2 teaspoons ground fennel seed
    * salt /pepper

Makes 4 mains servings

Directions
Heat the oil in a pot over a medium heat. Add the garlic, shallots, white wine and mussels, cover the pot and steam the mussels until they are just starting to open (3-4 minutes).

Remove from the heat and, when the mussels are cool enough to handle, discard any that did not open. Remove the mussel meat from the shells and discard any beards. Place the mussels back into their shells and set aside on a plate.

Pre-heat an oven grill to 200 degrees Celsius (290 degrees Fahrenheit).

Into a small bowl add the mayonnaise, breadcrumbs, garlic, vinegar, coriander, ginger and fennel, whisk together and season to taste.

Arrange the mussels in their shells on an oven tray, place a teaspoon of the fennel stuffing over each mussel, and grill for 3 minutes. Serve hot with egg noodles and a sprinkle of toasted sesame seeds.

Recipes & Photography - Garth Hokianga