- 1 tsp fennel seeds
- 1 tsp peppercorns
- 1 tsp mustard seeds
- 3 star anise
- 2 lemons, sliced
- 2 red chillies, deseeded and sliced
- 1 handful coriander, chopped
- 3 bay leaves
- 1 inch fresh ginger, thinly sliced
- 50g palm sugar
- 50g brown sugar
- 100ml soy sauce
- 50ml sesame oil
- 200ml olive oil
- 75ml lemon juice
- 75ml white wine vinegar
- 3 dozen green-lipped mussels
- 1 tsp olive oil
Suggested wine match - 2013 Waipara Hills Equinox Sauvignon Blanc
From The Food Show 2015.
Every month, we use around a tonne of mussels from the Hairy Mussel Company, and much gossip is exchanged as every spare pair of hands is put to the task of scraping them. Our European clients – including Rick Stein – simply cannot believe the quality, flavour and colour of our New Zealand green-lipped mussels.
Toast the spices in a moderate oven for 5 minutes then grind down in a pestle and mortar.
Add the ground spices to the sliced lemons, chillies, coriander, bay leaves and ginger.
Crush the palm sugar and brown sugar and dissolve in the liquids.
Combine all ingredients (except mussels) and allow to infuse.
Steam mussels until just starting to open. Remove meat from shells and toss in the olive oil. Smoke slowly in a wood smoker to manufacturer's instructions over untreated manuka woodchips.
While still warm, drop smoked mussels into marinade and enjoy.