Ingredients
- 15 New Zealand Greenshell™ Mussels – half shell
- 50gms Carrot – julienne
- 50gms Mung Bean Sprouts
- 50gms Red Capsicum – julienne
- 20gms Peanuts – rough chopped
- 20gms Spring Onions – julienne
- 15gms Dried Banana Chips – rough chopped
- 15 Young Small Lettuce Leaves (small boat shape)
Dressing
- 1/2 Red Chilli (medium heat) chopped
- 1/2 Garlic Clove – chopped
- 1 teaspoon Fresh Ginger – fine grated
- 5 Fresh Coriander Leaves & Stem
- 20mls Light Soy Sauce
- 20gms Palm Sugar (if unavailable use brown sugar)
- 1 teaspoon Nam Pla (Thai Fish Sauce)
- 1 Lime – juice only
Makes approx. 15 canapés
Method – Dressing
Mix chilli, garlic, ginger and coriander and using a mortar and pestle or blender, crush until you have a rough paste. (Alternatively, chop all as finely as possible.) Add sugar in small amounts until dissolved. Add fish sauce and lime juice to taste.
Method
Steam the mussels until just cooked, set aside and allow to cool. Mix all other ingredients except the lettuce and mussels in a bowl. Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pick up as a wrap. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel. Place the whole mussel on top and lightly dress with the dressing.