Freshly Steamed Local Mussels Served in Half Shell & Topped with a Tomato & Smoked Chilli Jam

 
Tomato & Smoked Chilli Jam:
500gm ripe tomatoes
½ tbsp smoked chilli or 4 red chillies
4 cloves garlic
1 thumb peeled ginger
30ml fish sauce
300gm brown sugar
100ml red wine vinegar

Method:

   1. Place all ingredients in pot, bring to boil, and then simmer to reduce to semi thick consistency blend.
   2. Taste for seasoning & reduce further if required.

Preparation:

   1. Put small amount of water in pot (1cm deep), place mussels in and boil (steam) with lid on until shells open.
   2. Leave mussel on one side of shell.
   3. Top with Jam.

Recipe: Aaron McCorkindale, Boat Shed Café, Nelson

Click Below To Order Our Fresh Mussels:
Mussels, Whole in Shell