Grilled NZ Greenshell mussels with crispy chorizo, parmesan and fennel crumb
INGREDIENTS:
24 medium-large Greenshell mussels, scrubbed with beards removed
CRUMB:
150 grams soft cured chorizo sausage, skin removed, roughly chopped
1½ cups fresh sourdough breadcrumbs
1 teaspoon fennel seeds, toasted
½ cup freshly grated parmesan
pinch chilli flakes
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
sea salt and ground pepper
500 grams coarse rock salt (optional for grilling)
TO SERVE:
2 tablespoons finely chopped parsley
METHOD:
Preheat the grill (or BBQ) to maximum setting.
LIGHTLY STEAM MUSSELS: Put the mussels in a large pot with a couple of centimetres of water in the bottom, cover and bring to the boil. Steam mussels and remove from pot as soon as they open.
When cool, open and discard the top shell. Loosen the mussels from the remaining shell to make them easier to eat once grilled.
If using the rock salt, spread the salt over a large baking tray and arrange the mussels in their shells on top – alternatively, just place mussels straight onto baking tray or barbeque grill.
PREPARE CRUMB: Place all crumb ingredients in a food processor and blitz briefly until finely chopped.
Place a heaped teaspoon of crumbs on each mussel and grill/BBQ for about 3 minutes, or until golden.
TO SERVE: Sprinkle with the parsley and serve immediately.
Recipe credit: Man Can Cook NZ (Daniel Rankin) - https://www.mancancook.co.nz/
