100gm New Zealand Greenshell™ Mussel Meat
1 stick Celery
1 Carrot, diced
1 small Red onion, diced
100ml Heavy Cream
200gm uncooked elbow Macaroni
Water to boil
Salt to taste
40 additional Greenshell™ Mussels to serve
30gm Parmesan, grated
30gm plain dry Breadcrumbs
Heat a large pot of water until it reaches a rolling boil. Add enough salt to make the water taste of the sea. Add macaroni elbows and cook for 6 minutes or until tender. Drain water from pot and reserve pasta.
In a separate pot, heat cream. Add finely diced onion, celery and carrot. Cook for a further 4 minutes until the vegetables have imparted their flavour. Add cheese and reduce heat to a gentle simmer. Add cooked macaroni elbows, remove from heat and add the mussel meat. Allow the mix to cool.
Stuff the cooled mixture into additional mussels or serve the macaroni mix in reserved mussel shells. Sprinkle with parmesan and breadcrumbs and heat under a hot grill for 1-2 minutes before serving.
Recipe prepared by chef Jonny Schwass, Restaurant Schwass, Christchurch