MM. RICHARDSON

Mussels Recipes

Stuffed Greenshell Mussels 

• 2 dozen Greenshell marinated mussels

Mayonnaise:

• 3 egg yolks
• Juice of 1 Orange
• 50 ml orange vinegar
• 500 ml grapeseed oil
• 500 ml soy oil
• Salt and pepper

Salad stuffing:

• ¼ cucumber
• 6 gherkins
• 1 small onion (finely chopped)
• 2 to 3 parsley sprigs
• a few garlic cloves

Method

In a food processor pour the vinegar, and juice onto the yolks and blend on high 1 minute. Then slowly drizzle the oil in until mulsified. Season with salt and pepper.

Combine the salad stuffing ingredients in a food processor on high for 30 seconds:

Slit and fill each mussel with a little of the salad stuffing then arrange on 4 plates and drizzle with mayonnaise.

Serves 4

Barbeque Greenshell Mussels 

• 2 dozen ½ shell mussels
• 2 tablespoons honey
• 2 oranges (cut into segments - reserve the juice)
• 4 tablespoons olive oil
• 1 tablespoon chopped thyme

Method

Thaw mussels. (Or steam 2 dozen fresh mussels and remove top shell).

Mix honey, orange juice, oil and thyme together and pour over mussels. Leave to marinate at least 10 minutes.

On a barbeque or in a heavy pan, cook mussels (shell side up) until golden brown.

Garnish with orange segments.

Serves 4

Mussel and Onion Stew

Fresh mussels - 2 kg (4½ lb)
Dry white wine - 150 ml (¼ pint)
Butter - 25g (1 oz)
Onions - 2 large, chopped
Plain flour - 25g (1 oz)
Milk - 300 ml (½ pint)
Fresh parsley - 2 tbsp, chopped
Single cream - 2 tbsp

METHOD

1. Wash the mussels thoroughly under running cold water, then scrape off any barnacles with a small, sharp knife. Cut off the fibrous beards that protrude from between the shells. Wash in several changes of water. Discard any that are or do not close when tapped sharply with a knife.
   
2. Put the wine in a large saucepan and bring to the boil. Add the mussels, cover and cook over a high heat for 3-4 minutes or until the mussels open, shaking the pan occasionally. Discard any mussels that have not opened.
   
3. Drain the mussels, reserving the juice. Remove the mussels from the shells.
   
4. Melt the butter in a saucepan and lightly fry the onions for 5 minutes, until soft but not coloured. Stir in the flour and cook for 1 minute.
   
5. Gradually add the milk and the mussel cooking liquid, stirring, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
   
6. Return mussels to the pan with the parsley and cream. Reheat gently. Serve with crusty bread.

Greenshell Mussels Oscar
A prizewinning combination of giant mussels, wine and cream!

• 600ml dry white wine
• 24 Greenshell Mussels
• 2 leeks
• 4 cm piece of ginger, coarsely grated
• 10cm piece of cucumber, seeded
• 25g butter
• 150ml pint double cream
• pinch saffron

Method

Put white wine, together with any juices from the mussels, into a pan and boil until reduced by half.

Cut leeks and cucumber into very fine 5cm julienne strips. Melt butter in a pan and gently fry leeks for 5 minutes. Add ginger and cucumber and fry for 3 minutes. Add reduced wine, saffron and cream, bring to the boil and add the mussels, cover and simmer gently together for about 5 minutes or until mussels are piping hot.

Serves 4 as a starter, 2-3 as a light main course