PICKLED GREENSHELL MUSSELS WITH COASTAL VEGETABLES - Cuisine Magazine - From New Zealand to the Worl

PICKLED GREENSHELL MUSSELS WITH COASTAL VEGETABLES - Cuisine Magazine - From New Zealand to the Worl

www.cuisine.co.nz

This, to me, is the flavour of Marlborough’s winding coastal waterways. If you can’t find samphire or native spinach use anything crunchy that you enjoy such as

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Ingredients

  • PICKLE LIQUID
  • 200ml Dog Point sauvignon blanc
  • 150ml rice wine vinegar
  • 50ml olive oil
  • 1 small strip kombu
  • ½ teaspoon dried chilli flakes
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • 70g sugar
  • 1 shallot, finely sliced
  • 2 cloves garlic, lightly crushed
  • 3 teaspoons coriander seeds
  • 2 stalks each of wild fennel, dill, tarragon
  • 100g ice cubes
  • 30 fresh greenshell mussels
  • 100ml Dog Point sauvignon blanc
  • 1 kawakawa leaf or bay leaf
  • 20 samphire stems
  • 20 native spinach leaves
  • olive oil

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