Ingredients
1 tsp finely chopped rosemary
3 tbsp minced onion
1 tsp finely grated orange zest
2 tbsp minced carrot
SIDS SALT & PEPPER to taste
1 tbsp minced garlic
1 tbsp chopped parsley
1 tsp finely chopped thyme
¼ cup sherry vinegar
1 tbsp rice bran oil
2 tsp finely chopped chives
1 kg NZ Green Lipped mussels, scrubbed
¼ tsp smoked Spanish paprika
Directions
In a large pot of boiling water, cook the mussels until they start to open, 20-30 seconds. Using a slotted spoon, transfer the mussels to a bowl. Remove the mussels from their shells and discard any mussels that do not open. Cover and refrigerate the mussels. Strain the accumulated mussel juices into a small bowl.
In a saucepan, heat the oil. Add onion, carrot and garlic then cook over moderately low heat until softened, about 4 minutes. Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes. Stir in the sherry vinegar, thyme, rosemary, paprika, chives, orange zest and season with SIDS SALT & PEPPER to taste. Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.
Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours. Spoon the mussels into small bowls and top with the parsley. Serve with beer.
