Grilled NZ Greenshell mussels with tomato & parmesan

INGREDIENTS

• 48 freshly steamed NZ Greenshell mussels in the half shell

• 400ml tomato & basil sauce (recipe below)

• 50g butter, diced

• 300g grated parmesan cheese

• ½ cup fresh basil, roughly chopped

• 50ml extra virgin olive oil

• Sea salt & pepper

 METHOD

1. Preheat the oven grill.

2. With a small knife carefully loosen each freshly steamed mussel away from the shell. Once loose, place the mussel back into its shell. Lay the mussels out onto an ovenproof tray.

3. Place a small dice of butter on top of each mussel then spoon a nice amount of tomato and basil sauce on top.

4. Sprinkle over the grated parmesan and season with salt and pepper.

5. Place the mussels under the grill and cook for 3-4 minutes or until the cheese is golden and melted and the mussels are warmed through nicely.

6. Transfer the mussels to a platter and serve.

Tomato & Basil Sauce

Ingredients:

• 50ml olive oil

• ½ onion, finely diced

• 2 garlic cloves, finely crushed

• Small pinch chilli flakes

• 125ml white wine

• 1 x 400g tinned crushed tomatoes

• 2 Tsp. brown sugar

• ¼ cup fresh basil, roughly chopped

• Sea salt & pepper

Method:

1. Place the olive oil in a saucepan over medium heat. Add the onion, garlic and chilli flakes and cook until lightly golden.

2.  Add the white wine and reduce by half.

3. Add the tomatoes and sugar.

4. Simmer for 15 minutes until lightly thickened, then add the basil. Season with salt and pepper.

5. Take off the heat and set aside until needed.