Ingredients
- 130g corn flour
- 130g rice flour
- 0.5 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 Ingredients:
- 1 large fresh ripe pineapple, peeled, cored, & finely diced
- 5 tbsp lime, juiced
- 35g fresh ginger root, peeled & finely grated
- 1 small onion, finely diced
- 1 fresh red chilli, mild
- 50g sugar
- 100ml water
- Salt
- Lime wedges
Recipe also works with:
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.
Species used in this recipe
Greenshell™ mussel Mãori Name: Kutai
Greenshell™ mussels are members of the Mytilidae family (mussels). Blue mussel (Mytilus edulis aoteanus) is a related species in the Mytilidae famil ...