Paksiw - Cuisine Magazine - From New Zealand to the World
Served with FLOR DE MAGDA View the recipe collection here
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Ingredients
- 1kg fresh mussels
- 50ml rice bran oil
- 1 knob ginger, peeled and chopped
- 1 shallot, chopped
- 2 tomatoes, diced and deseeded
- 3 bird’s eye chillies, sliced
- 2 bay leaves, dry or fresh
- 2 spring onions, chopped
- 250ml coconut vinegar
- SWEET PICKLED FENNEL
- 500ml fresh orange juice
- 1 teaspoon turmeric
- 1 teaspoon annatto seeds
- 1 bulb fennel, sliced (reserve 1 stalk for the green garlic sauce)
- GREEN GARLIC SAUCE
- 100g Chinese garlic chives, chopped
- 25g curly parsley, chopped
- 3 cloves garlic, minced
- 1 fennel stalk, chopped
- 1 star anise
- ¼ cup ice
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