NZ Greenshell mussel lettuce parcels with Thai style dressing

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

• 1 tsp fresh ginger – fine grated

• 5 fresh coriander leaves & stem

• 20mls light soy sauce

• 20gm palm sugar (if unavailable use brown sugar)

• 1 tsp Thai fish sauce

• 1 lime – juice only

Method

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.

Dressing:

1. 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.)

2. Add sugar in small amounts until dissolved.

3. Add fish sauce and lime juice to taste.