New Zealand’s mussel with Thai spicy sauce

Ingredients

15 New Zealand Greenshell Mussels (half shell)
50gm Carrot – julienne
50gm Mung Bean Sprouts
50gm Red Capsicum – julienne
20gm Peanuts – rough chopped
20gm Spring Onions – julienne
15gm Dried Banana Chips – rough chopped
15 Young Small Lettuce Leaves (small boat shape)

Dressing

½ Red Chilli (medium heat) – chopped
½ Garlic Small Clove – chopped
1tsp Fresh Ginger – fine grated
5 Fresh Coriander Leaves & Stem
20mls Light Soy Sauce
20gm Palm Sugar (if unavailable use brown sugar)
1tsp Nam Pla (Thai Fish Sauce)
1 Lime – juice only

Method

Steam the mussels until just cooked, set aside & allow to cool.
Mix all other ingredients except the lettuce & mussels in a bowl.
Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pickup as a wrap, place the whole mussel on top & lightly dress with the dressing.
Can be garnished with more fresh coriander & a small jug of any left over dressing. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel.

Method – Dressing

Mix chilli, garlic, ginger & coriander & using a mortar and pestle or blender, crush until you have a rough paste. (Alternatively, chop all as finely as possible.)
Add sugar in small amounts until dissolved.
Add fish sauce and lime juice to taste.

Enjoy.

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New Zealand’s mussel with Thai spicy sauce

Ingredients

• 15 New Zealand Greenshell Mussels half shell
• 50 gm Carrot – julienne
• 50 gm Mung Bean Sprouts
• 50 gm Red Capsicum – julienne
• 20 gm Peanuts – rough chopped
• 20 gm Spring Onions – julienne
• 15 gm Dried Banana Chips – rough chopped
• 15 Young Small Lettuce Leaves small boat shape
• Dressing
• ½ Red Chilli medium heat – chopped
• ½ Garlic Small Clove – chopped
• 1 tsp Fresh Ginger – fine grated
• 5 Fresh Coriander Leaves & Stem
• 20 mls Light Soy Sauce
• 20 gm Palm Sugar if unavailable use brown sugar
• 1 tsp Nam Pla Thai Fish Sauce
• 1 Lime – juice only

Instructions

1. Steam the mussels until just cooked, set aside & allow to cool.
2. Mix all other ingredients except the lettuce & mussels in a bowl.
3. Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pickup as a wrap, place the whole mussel on top & lightly dress with the dressing.
4. Can be garnished with more fresh coriander & a small jug of any left over dressing. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel.
5. Method – Dressing
6. Mix chilli, garlic, ginger & coriander & using a mortar and pestle or blender, crush until you have a rough paste. (Alternatively, chop all as finely as possible.)
7. Add sugar in small amounts until dissolved.
8. Add fish sauce and lime juice to taste.