NZ Greenshell mussels with macadamia, chive & citrus kelp crust

INGREDIENTS

• 12 x Greenshel mussels (half shell)

• 250gms (9 oz) macadamia nuts (sliced & toasted)

• 10gms (4 oz) lemon kelp seasoning or substitute with a quality lemon pepper & wakame

• 1 orange zest from a single orange (fine)

• 6 Chives spears finely cut

• 150gms (5 oz) Butter (softened) 

METHOD

1. Combine macadamia nuts, lemon kelp seasoning, orange zest and chives in a bowl & mix well, add butter & mix to combine.

2. Loosen the mussel meat from the shell for ease of service.

3. Top the mussel with the crust, evenly covering the mussel meat.

4. Toast the crusted mussels under a hot grill (or bake in a hot oven) until the crust is toasted & the mussel is hot (1-2 minutes).

5. Serve hot on a plate or platter (optional garnish – lemon wedges).