NZ Woman's Weekly

Crumbed mussels with Spanish shoestrings

  • Servings

  • Courses

    Quick lunch
  • 2 pottles marinated mussels
  • 3 cups panko crumbs
  • 4 tbsp fresh thyme leaves, chopped
  • 4 tbsp fresh Italian parsley, chopped
  • Zest of 1 lemon
  • Salt and pepper, to season
  • 1 cup plain flour
  • 2 eggs, lightly beaten
  • ½ cup vegetable oil
  • 1 lemon, cut into wedges to serve

1 Drain the mussels and remove any beards, etc. Mix the crumbs, thyme, parsley, zest, salt and pepper. Pass the mussels first through the flour, then through the egg and finally through the crumb mixture.

2 Heat a large frying pan with a little vegetable oil and fry the mussels until golden. Serve with the dill mayonnaise and lemon wedges to garnish.

Dill mayonnaise

  • 2 egg yolks
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • Pinch salt
  • Pinch sugar
  • 1 tbsp dijon mustard
  • ¾ cup olive oil
  • Fresh dill, chopped

1 Place all the ingredients, except the olive oil and dill, in a food processor and blitz until smooth. With the motor running, gradually add the olive oil until the mix is smooth and creamy. Stir in the chopped dill.

Spanish shoestrings

  • 6 Spanish chorizo sausages
  • 3 large Agria potatoes
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper, to season

1 Preheat the oven to 200°C. Slice the sausages and potatoes into the shape of shoestring fries, then toss them in a bowl with the oil and seasoning. Lay them out on two baking trays so the fries are not touching.

2 Bake for 25 minutes, then remove from oven. Serve the “chips” and mussels on a Himalayan salt block (or platter).

Issue 1541

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