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New Zealand Greenshell Mussel “Mac & Cheese”
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  • 100gms New Zealand Greenshell™ Mussel Meat
  • 40 additional Greenshell Mussels in half shell to serve
  • 1 stick Celery
  • 1 Carrot, diced
  • 1 small Red onion, diced
  • 100mls Heavy Cream
  • 200gms uncooked elbow Macaroni
  • Water to boil
  • to taste Salt
  • 30gms Parmesan, grated
  • 30gms Breadcrumbs (plain dry)

Makes 40 individual mussel canapés

Heat a large pot of water until it reaches a rolling boil. Add enough salt to make the water taste of the sea. Add macaroni elbows and cook for 6 minutes or until tender. Drain water from pot and reserve pasta. In a separate pot, heat cream. Add finely diced onion, celery and carrot. Cook for a further 4 minutes until the vegetables have imparted their flavor. Add cheese and reduce heat to a gentle simmer. Add cooked macaroni elbows, remove from heat and add the mussel meat. Allow the mix to cool. Stuff the cooled mixture into additional mussels or serve the macaroni mix in reserved mussel shells. Sprinkle with parmesan and breadcrumbs and heat under a hot grill for 1-2 minutes before serving.

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