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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.