Ingredients
24 fresh NZ Green Lipped Mussels
SALSA:--
100 g tomatoes, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
1 fresh chilli, minced
½ tbsp sesame oil
½ tbsp fish sauce
juice & zest of a lime
2 tbsp coriander, chopped
2 tbsp spring onion, chopped
6 water chestnuts, peeled & diced
1 tbsp SIDS BOYSENBERRY VINEGAR
black sesame seeds
Directions
Steam mussels until just cooked, set aside and allow to cool. Ensure the mussel is free by sliding a sharp knife under the meat to cut the abductor muscle then place the mussel back in the shell.
Mix the salsa ingredients together, including SIDS BOYSENBERRY VINEGAR. Seperate salsa into 2 lots then blitz one lot. Spoon each mussel with some purée and some chunky.
Garnish with black sesame seeds.
