Mussel medley (+ recipes) | Auckland Lifestyle News | Health, Fashion, Food and Wine in Auckland

In the early 80s, when I  joined a chain of restaurants as marketing manager, mussels were not on the menu.

Convincing management that the versatile shellfish would become a favourite took considerable persuasion, but eventually we introduced mussels steamed in wine and herbs and served as a starter. The dish proved very popular.

Today, there are a few restaurants throughout the country dedicated almost entirely to serving this shellfish as fritters, soups, stews, in salads, stir-fries, with pasta and on pizzas. Our  greenshell mussel (Perna canaliculus) has provided the kiss of life for the aquaculture industry, with New Zealand exporting mussels to more than 50 countries.

Luckily, mussels are economical and are sometimes called the poor man's oyster. They are a great source of protein, are low in calories and fat and are easily digested.

Mussels can provide a quick family meal or can be dressed up to serve at a posh dinner.

Hints for preparing mussels:

* Choose live mussels with tightly closed shells. However, if the shells are just slightly open, they may still be alive. Give them a tap or hold under running water to see if they close. If they do then they are edible.

* Store mussels covered with a damp cloth on a rack placed over a bowl in the refrigerator. They should not be kept in water or ice.

* Clean them in a bowl of cold water, scrubbing with a stiff-bristled brush or pot scrub.

* Using scissors, trim the beards just before cooking. If the beards are pulled off, it shocks the mussel, causing the tendons to tense and toughen.

* Cook the mussels in a heavy saucepan or wok, either in a little oil with herbs and spices or in a quarter of a cup of water or wine. They usually  take about  five minutes to open.

* Mussels that don't open after steaming are dead and should be discarded. However, if they open just a little they are still alive.

RECIPES

MUSSELS WITH  TOMATO SAFFRON SAUCE
For a cheaper option, replace the saffron with  a quarter of a teaspoon of ground turmeric.

24 medium mussels
1/4 cup sauvignon blanc
2 tbsp olive oil
2 shallots, diced
400g can Italian tomatoes in juice, chopped
1/4 tsp saffron threads
Flaky sea salt and freshly ground black pepper to taste
Fresh herbs to garnish

Scrub  mussels under cold running water. Remove beards.

Heat  wine in a large saucepan. Add  mussels. Cover and steam until  mussels open. Shake occasionally. Discard any that don't open. Strain wine and reserve.

Heat  oil in  saucepan. Add shallots and saute for one minute on low heat. Add  tomatoes, saffron and strained wine. Simmer for about two minutes. Season. Add  mussels and heat through. Garnish. Serves 2 as a main or 4 as a starter.

FAMILY FAVOURITE MUSSEL FRITTERS
A finely chopped kaffir lime leaf could also be added.

300g pottle marinated mussels
1 small onion, diced
1/4 cup parsley
Salt and freshly ground black pepper to taste
1/2-1 tsp diced chilli, optional
2 eggs, separated
1 cup coarsely chopped mung bean sprouts
1/4 cup self-raising flour
1/2 cup milk or coconut milk
Rice bran oil for frying

Drain  mussels and place in a food processor. Add shallot, parsley, seasonings and egg yolks. Blend until smooth (a hand-held blender is also excellent for chopping  mixture).

Transfer to a bowl. Stir in  bean sprouts, flour and milk. Mix well.

Beat egg whites until stiff peaks form. Lightly fold into  mussel mixture.

Heat a little oil in a non-stick frying pan. Place heaped tablespoons of  mixture into  pan. Cook until bubbles appear on  top, then flip over.

Excellent served with steamed greens and kumara chips. Serves 4.

COCONUT & HERB MUSSEL SOUP

2 cups fish stock
2 kaffir lime leaves
1 tsp each: dried basil, oregano
3 tbsp each: canola oil, rice flour
400g can light coconut milk
20 steamed mussels, minced (about 1 cup)
Salt and pepper to taste
2-3 tbsp lemon juice or to taste

Bring  fish stock to the boil with  herbs. Simmer for  one minute, then remove from  heat. Cover and allow herbs to infuse. When cold, strain.

Heat  oil in a heavy saucepan and stir in  rice flour. Gradually whisk in  coconut milk and  stock, stirring  until thick. Simmer for three minutes, then add  mussels. Season and add  lemon juice.

Great served garnished with whole mussels in the shell, chopped fresh herbs or diced chilli. Serves 4.

STEAMED MUSSELS WITH FENNEL

2 tbsp olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 fennel bulb, finely sliced
1 large tomato, cubed
1 cup white wine or fish stock
36 mussels, cleaned and debearded
1/2 cup flat-leaf parsley
Salt to taste
1/2 cup cream

Heat  olive oil in a large saucepan over medium heat. Stir in shallots and garlic. Cook until tender. Stir in fennel and tomato. Continue cooking for about  five minutes.

Pour half the wine into saucepan. Bring to the boil. Add mussels, salt and quarter-cup of the parsley.

Cover and continue cooking for about five minutes, until  mussels have opened. Discard any that do not. Stir in  remaining wine and cream. Heat through. Serve  mussels in bowls topped with sauce and garnished with  remaining parsley. Serves 6 as a starter.