Recipe: Church Hill Restaurant’s Mussels with Chilli, Ginger and Garlic
There are plenty of ways to devour mussels: steamed, frittered, in a chowder or broth, even straight from the shell. Deeane Sara from Stewart Island’s Church Hill Restaurant serves local mussels steamed in the shell.
Recipe supplied by: Church Hill Restaurant Photos: Jane Ussher
36 mussels in shell
1 cup white wine
3 cloves garlic, crushed
1 teaspoon minced chilli
1 teaspoon minced ginger
Small bunch coriander, chopped, and a few extra sprigs to garnish (optional)
Lime or lemon wedges
Scrub mussel shells under fresh running water and remove beards. Discard any mussels that don’t close. Pour white wine into the bottom of a large pot, add garlic, chilli, ginger and coriander. Add mussels to pot, cover and heat on high. Mussels are cooked when they open up. Shake pot and check progress periodically, removing cooked mussels and leaving the remainder to steam for a little longer.
Any that don’t open at all should be discarded. Divide mussels between 4 bowls and pour over cooking juices. Garnish with coriander sprigs and lime or lemon wedges. Serve with fresh bread. Serves 4.
This is an extract from the 2018 edition of the Insider’s Guide to New Zealand.
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