New Zealand is blessed with awesome seafood selections, yummy fish and chips, bluff oysters that’s to-die-for (accompanied by a glass of Oyster Bay Chardonnay) and heaps of cheap green lipped mussels. Those mussels are so fresh, extremely large in size that some are almost as big as the palm of my hand with big fat juicy meat inside. The best way to cook them is in white wine to keep them stay juicy and sweet. Whoa, just talking about them makes my mouth waters…. I never thought I would enjoy mussels so much in my life.
This recipe is adopted from a Greek-style mussel recipe. Best served for brunch - but I’ll have them as appetizer for dinner tonight.
12 pcs fresh green lipped mussels
2 sprigs fresh thyme
half onion - diced
3 cloves of garlic, crushed
1 cup of whole peeled tomatoes
1 cup of feta cheese, crumbled
chopped parsley to sprinkle
white pepper, salt, sugar to taste
1. Scrub mussels, remove beard or baby crabs inside.
2. Steam open mussels in 2 cups of white wine. Strain.
3. Cook onion & garlic until transparent, add tomatoes, salt, pepper, sugar & thyme.
4. Arrange mussels on a tray/baking dish, drizzle with sauce, crumbled feta cheese.
5. Grill for about 5-7 minutes until slightly brown & bubbling.
6. Ready to serve - sprinkle with chopped parsley.