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NZ Greenshell™ Mussel Wraps with Peanut Sauce

Cooking time: 40

Cooking method: Stove top


Mussel lettuce wraps

  • 1 carrot, peeled & cut into fine thin strips (julienned)
  • ½ cucumber, peeled, seeded & cut into fine thin strips (julienned)
  • ½ red capsicum, cut into fine thin strips (julienned)
  • 12 chive stems, cut into 5cm lengths
  • 10 mint leaves, rough chopped
  • 8 small tender lettuce leaves that are cup shaped (Gem or baby Cos lettuce)
  • 8 NZ Greenshell mussels, steamed cooked & chilled

Vietnamese peanut sauce (Nuoc cham dau phong)
(makes 350g)

  • 2tbsp vegetable oil
  • 1 large garlic clove, peeled & finely chopped
  • 120g dry-roasted peanuts, unsalted & roughly chopped
  • 230ml chicken stock
  • 230ml unsweetened coconut milk
  • 50ml tamarind concentrate
  • 2 tbsp fish sauce
  • 50ml hoisin sauce
  • 3 tbsp palm sugar or standard sugar
  • 2 fresh red chillies, deseeded & finely chopped.

Cooking instructions

Mussel lettuce wraps

  1. In a bowl mix the carrot, cucumber, red capsicum, chives & mint.
  2. Place the 8 lettuce leaves on to a serving tray. Portion out the salad mix across the 8 lettuce leaves, then place the mussels on top of the vegetables and serve with the vietnamese peanut sauce (see below).

Vietnamese peanut sauce

  1. Heat the oil in a medium sized saucepan over a high heat, add the garlic & sauté until it starts to colour. Add the peanuts & reduce the heat to low. Slowly cook the peanuts until they become a shade darker (this helps to release the natural oils).
  2. Add the remaining ingredients. Increase the heat & bring the sauce to a boil, then allow to simmer for approximately 30 minutes or until reduced by half. Remove from heat & allow to cool.

Note: if you prefer you can use rice paper (round sheets) instead of letture leaves in this recipe. Soak the sheets in room temperature water before using and pat dry.

Image and recipe courtesy Nurtured Seafood