Mussel and King Salmon Haemultong (Korean Spicy Hot Seafood Stew), Mussels in Pajeon (Korean Spring Onion Pancake), Mussel Wraps with Vietnamese Peanut Sauce, Mussel lettuce parcels with Thai style dressing, Mussels with Macadamia, Chive & Citrus Kelp Crust, Mussels with Apple, Radish & Split Pea Salad, Mussels with chilled leek, potato & saffron soup, Mussels in Coconut Milk with Ginger and Cilantro, 32 Kono Greenshell Mussels frozen half shell, 30 gm (1oz) Small brown onion - fine diced, 4 sprigs Lemon thyme (normal thyme also works) - stalks removed leaves only, 12 Cherry Tomatoes (optional - blanched & peeled). Add the fennel and continue to cook over a low heat for 4–5 minutes. 7. Scrub mussels if needed, and remove any beards. Add the Pernod & burn off the alcohol if possible (take extreme care if following this procedure - be aware of any low fixtures, as the flames will rise up quickly), then add the white wine, mussel juice & the saffron. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Ingredients: 1kg of mussels extra virgin olive oil 1 shallot ½ a glass of white wine 1 sachet of saffron 2 bay leaves parsley Directions: Clean the mussels, rinse them under cold water. Once it's foamy, add shallots, garlic, and 1/2 teaspoon salt. You also would want to buy the mussels the day you are cooking this recipe. We take the best seafood from all over New Zealand. In a pan sauté the oil with the chopped shallot, add the two bay leaves and chopped parsley. You just need the one bag. Remember, you need 1L of white wine. 3. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Cook for 4–5 minutes or until the mussels have opened (discard any unopened mussels). We cultivate and catch our produce using the most stringent of safety and sustainability standards. © 2020 SA Garden and Home| Caxton Magazines Digital |, 2 shallots or 1 small onion, peeled and finely sliced, pinch saffron threads, soaked in 45ml warm water, 1kg mussels, cleaned and tough beards removed. Isolated from global pollution, our clean natural environment and water purity make New Zealand an idea country for growing seafood. We wanted to have mussels tonight so I used this recipe from In the Kitchen with Stefano Faita. 4. Discard any mussels with cracked shells and that do not close when tapped. DIRECTIONS: In a heavy pot with a lid heat olive oil. This two-course menu is both delicious and simple to prepare. 5. Temper the egg yolks by slowly whisking in 1/2 cup of the hot sauce. 7. adapted from gourmet 12/06, i made this tonite and loved it. Just before serving, spoon mussel with sauce onto each half shell. 1/3 of daily protein needs and almost three times your daily Vitamin 812 needs, Kono Greenshell Mussels are convenient and easy to prepare. Bring to a boil. 3. Good appetite! Allow the saffron to cook out for 10-20 seconds. Kono Mussels are the ultimate health food High in protein, low in fat yet providing 680mg of omega-3 Strain the cooking juices and reserve for the sauce. Whisk egg yolks. Stir the tempered egg yolks slowly into the sauce over low heat. 9. If you love it, Fishing is a traditional source of economix and cultural wealrh for Maori.Fishing is a traditional source of economix and cultural wealrh for Maori. Allow the Greenshell Mussels to defrost in a tray with sides, pour off any juices that are left from the defrosted mussels. serve this with lots of french bread, and with spoons for the sauce. Add the cream to the saucepan & bring to the boil, allow to reduce until the mixture slightly thickens & has a saffron yellow colour (colour will depend on the quality of the saffron). Conventional thawing can be achieved by placing mussels or sealed bag in the refrigerator for 5-8 hours, draining off excess liquid prior to using, Care should be taken not to overcook Kono Greenshell Mussels with the best results achieved when cooking until just heated through, Kono Greenshell Mussels must not be over-thawed or refrozen. Stir frequently until the sauce thickens slightly. 6. Add the garlic and shallots and gently fry over a low heat for 3–4 minutes, or until the shallots have softened. 10. Using a large slotted spoon or tongs, plate eight each Greenshell Mussels into 4 suitable serving bowls. Crecipe.com deliver fine selection of quality Mussels with saffron cream sauce recipes equipped with ratings, reviews and mixing tips. Serve immediately while the dishes are hot. Mussels With Saffron Cream. 6. 7. 5. 4. Cook until mussels begin to open. Increase the heat, add the wine and bring to the boil. The wine I bought was Cesari Chardonnay Delle Venezie at the LCBO and it was for the LOW LOW price of $7.50 for 750ml (I had a bit left over from a previous recipe to top me off). Serve immediately with a few fennel fronds scattered over the top, accompanied by slices of hot crusty bread and lemon wedges. Fishing is a traditional source of economix and cultural wealth for Maori. Add the mussels and heat through, this will take approximately 2-3 minutes, any longer will over cook the mussels. You should have enough mussels to serve about 8 to each guest. The ability to feed whanau (family) and manuhiri (guests) has always been a part of our cultural heritage. For the wine, it depends on your budget. But to be safe, I would suggest same day. Season the sauce with salt and pepper. They are also a rich source of selenium, iron, Vitamin 812 and iodine, and a good source of magnesium and calcium, Five Kono Greenshell Mussels provide almost 100% of your daily iodine and selenium needs, Reduce heat to medium and let simmer. Pour sauce over mussels and serve with lots of crusty bread. I hope you try it! Reduce heat and let sauce simmer until reduced slightly, about 10 minutes. And to be honest, maybe the sauce would still taste good without the saffron – but I’m not sure. Besides the expensiveness of the saffron, at least the mussels only cost me $5 and this meal would feed 4 people. I always think of a mussel dish as being light, but this saffron cream sauce was so decadent and indulgent, I haven’t been able to get it out of my head. Once thawed use Kono Greenshell Mussels immediately, Frozen Kono Greenshell Mussels will retain their quality for up to twelve months if stored at or below 0°F (-18°C), Please refer to product best before date for further detail on the shelf life of individual products, The George HotelChristchurch, New Zealand, Winner of the Best Cookbook in the World at the 2011 Gourmand World Cookbook Awards. Stir in the saffron-water mixture followed by the cornflour-water mixture. Bring to a boil. I didn’t re-look at the menu until now and I realized that this recipe should also have diced tomatoes it in. Speaking of mussels, if you just go to the fresh fish section of your grocery store, they probably have pre-packaged mussels on ice. Add the cream, saffron and reserved cooking juices from the mussels. Whisk egg yolks. 8. Other than that, this is a really easy and tasty recipe. We bring the best of New Zealand seafood to the world. Remove the mussels from the pot and keep warm. I’m pretty sure you can keep the mussels in your fridge for a day or two with a damp cloth on top of it (ask your fish expert to be sure though and exactly how to store it!). A rich creamy dish inspired with Spanish flavours in mind. Consultant Chef - New Zealand Trade & Enterprise, Restaurant SchwassChristchurch, New Zealand, ...and his culinary tea, McDonnell Kinder & Associates (MKA)Kansas City, U.S.A. Do this through a fine strainer if possible to remove any broken shell fragments Reserve the mussel juice. Allow the saffron to cook out for 10-20 seconds. 1. Reduce heat and let sauce simmer until reduced slightly, about 10 minutes. 2. Add the mussels and close the pot with a tight-fitting lid. Too bad I don’t drink wine. Remove the whole garlic cloves and discard. A colourful dish that can be served as an individual plate or shared as a banquet styled dish/platter. Who says cooking a French meal needs to be a fiddly affair? Temper the egg yolks by slowly whisking in 1/2 cup of the hot sauce. Add the onion, celery, fennel, thyme & sauté without colouring the ingredients. Garnish with 4 cherry tomatoes each bowl & picked Italian parsley & chive spears. Add the mussels and heat through, this will take approximately 2-3 minutes, any longer will over cook the mussels. Continue to stir and gently cook sauce until lightly thickened, about 1 to 2 minutes. Stir the tempered egg yolks slowly into the sauce over low heat. They are well suited to many types of preparations including saute, frying, baking, steaming, broiling, stewing and grilling, If frozen, Kono Greenshell Mussels can be thawed before cooking or alternatively prepared from frozen, Thawing frozen mussels prior to preparation is recommended for baking, grilling and frying recipe applications. Allow saffron to steep for 15 minutes, then strain hot liquid into mayonnaise and mix well. Add the cream, saffron and reserved cooking juices from the mussels.