Recipe

NZ Greenshell™ Mussels Catalan

90 minshere
Cooking method: Stove top

NZ Greenshell™ Mussels Catalan

90 mins
Cooking method: Stove top
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Recipe

Ingredients

Lemon infused spanish olive oil

  • 1 cup spanish olive oil
  • ½ cup extra virgin olive
  • ½ cup fresh lemon zest
  • 4 lemon quarters

Fennel sauté

  • 1tbsp unsalted butter
  • 1tbsp shallots, peeled and minced
  • 1tsp garlic, peeled and minced
  • 1 cup fennel, shaved
  • 1tsp pernod
  • 1tbsp parsley

Romesco base

  • 1½ cups roasted bell peppers, stemmed, seeded, peeled
  • 1tsp anchovies
  • 1tbsp sherry vinegar
  • 2tsp sriracha or spanish hot sauce
  • 1tsp dijon mustard
  • ½ cup fresh basil
  • ⅔ cup almonds, peeled
  • 2tsp sea salt
  • ½tsp black pepper

Romesco aioli

  • ½ cup  romesco base
  • 1 cup  mayonnaise

Black spanish olive rillette

  • ½ cup black spanish olives, seeded and chopped
  • 1tsp garlic, freshly peeled and minced
  • 2tsp capers
  • 2tsp extra virgin olive oil
  • 1tsp fresh lemon zest, minced
  • black pepper, freshly ground

Additional ingredients required for assembly

  • 6 mussels per serving, New Zealand
  • greenshell™ mussels (frozen half shell)
  • panko bread crumbs
  • country bread, thinly sliced, quartered, toasted
  • fresh parsley leaves, chopped

Cooking method

Lemon infused spanish olive oil

  1. Combine all ingredients in a saucepan over medium heat. Bring oil to 200°F or 93°C.
  2. Remove from heat and rest for 3 hours.
  3. When cool, pass through fine chinois into a clean container. Discard solids and cover container with plastic wrap.

Fennel sauté

  1. Heat butter in a sauté pan over medium heat.
  2. Add shallots and garlic-sweat 1 minute.
  3. Add fennel and pernod and sauté until fennel is al dente.
  4. Add parsley, sauté 30 seconds.
  5. Remove from direct heat and season to taste.
  6. Reserve, keeping warm.

Romesco base

  1. Combine all ingredients in food processor or blender puree until smooth.
  2. Transfer to clean container and cover.

Romesco aioli

  1. Combine romesco base and mayonnaise.
  2. Using funnel transfer aioli to plastic squeeze bottles and refrigerate.

Black spanish olive rillette

  1. Combine olives, garlic, lemon zest and olive oil in bowl. Season with black pepper to taste.
  2. Transfer to clean container, cover with plastic wrap & refrigerate.

To serve

  1. Separate mussels from half shell using a sharp knife. Put mussels back in shells.
  2. Drizzle lemon infused spanish oil on mussels.
  3. Scatter each mussel with fennel sauté and panko and roast in 400°F or 205°C oven until crumbs turn golden brown and fennel sauté is warm
  4. Arrange in large bowl. Scatter with parsley.
  5. Spread grilled country bread with black spanish olive rillette, slice in half and arrange on side of plate.
  6. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography