Recipe
Recipe

Ingredients
- 130g corn flour
- 130g rice flour
- ½ tsp chilli powder
- 1 tsp white peppercorns (finely ground)
- 1 tsp flaky salt
- 16 New Zealand Greenshell™ Mussels
- 200ml milk
- Oil for frying
Pineapple ginger puree
- 1 large fresh ripe pineapple, peeled/ cored & finely diced
- 5 tbsp lime juice, fresh squeezed & strained
- 35g fresh ginger root, peeled & finely grated
- 1 small onion, finely diced
- 1 fresh red chilli, mild
- 50g sugar
- 100ml water
- salt to taste
- lime wedges

Seafood used

Cooking method
- Combine together all dry ingredients, mixing well.
- Place the mussels into the milk (this ensures the dry ingredients stick to the mussels).
- Heat the oil to 185°C in a deep fryer.
- Remove the mussels from the milk, shake off any excess milk, then dredge the mussels in the dry ingredients ensuring the mussel is completely coated.
- Fry the mussels in small batches until the coating is crisp. Remove & drain on a paper towel. Keep the mussels hot until you serve.
Pineapple ginger puree
- In a medium saucepan place all the ingredients except the salt, & slowly bring to a simmer.
- Continue to cook on a low heat until the pineapple becomes soft & the mixture becomes thick, stirring regularly.
- Place the mixture into a food processor or blender & puree till smooth. Season to taste & allow to cool.
- Place the hot mussels on a serving dish with the pineapple ginger puree & garnish with lime wedges.
This recipe serves 4 people for a snack.
Image and recipe courtesy Nurtured Seafood