Steamed green lipped mussels

Ingredients

Mussels
18 Green Lipped mussels
10g garlic, peeled and chopped
10g crushed chilli
30g white onion
250ml Kronenbourg lager
Coriander
½ fresh lime
10ml canola oil
Ciabatta bread
Salt and pepper
5ml olive oil

Method

Cut three slices of ciabatta bread lightly brush with olive oil and season. Toast lightly in a pan on a low heat. Wash, clean and debeard the mussels. Heat oil in a saucepan, and over medium heat add garlic and onion, lightly frying without adding colour to the onion. Increase the heat and add the mussels to the pan, as well as the lager and crushed chilli. Steam the mussels until they open. Remove the mussels from the heat and place in a bowl or serving dish. Garnish with coriander and lime and serve with charred ciabatta.

Recipe kindly supplied by:

Chef Brendon Hicks
Level One Restaurant and Bar
20 Kelvin Street, Invercargill
(03) 218 2829