Name: New Zealand Green-Shell Mussels with Mooli, Hijiki, Chilli & Rocket
Yield: Serves Six as a Starter
Ingredients: 100g (3½oz) caster sugar; 3 tablespoons sesame seeds, toasted; 2 whole star anise; 1 mild red chilli; 30g (1¼oz) dried hijiki seaweed, soaked in cold water for at least 3 hours; ½ cup fresh coriander leaves; 250ml (9fl oz) water; 1 12cm (5in) piece of cucumber, seeds taken out and finely sliced; 24 green-shell mussels, steamed open and removed from their shells; 1 12cm (5 in) piece of mooli (daikon), peeled and finely julienned; 150ml (5fl oz) cider vinegar; 100ml (3½fl oz) extra virgin olive oil; 2 tablespoons sesame oil; 2 bunches rocket, leaves picked from the stalks and washed

Preparation info

Serves
Six
as a Starter

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

For this recipe I specify these native mussels from New Zealand as they are my firm favourite. Though much larger than the European variety, they are tender and extremely tasty. In England many supermarkets sell them frozen. If you can’t find green-shell mussels, use a smaller variety – they’ll just be less decorative! This dish is a real eye-catcher served in the individual mussel shells.

Ingredients

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Ingredients

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