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NZ Greenshell Mussels with chilled leek, potato and saffron soup
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  • 20 New Zealand Greenshell Mussels – half shell
  • 3 sheets Nori paper (cut into strips)
  • 1 Tomato (blanched, peeled & finely diced)
  • 4 Chive spears (finely cut)
  • 20 Bamboo cocktail forks
  • 20 Shot glasses
  • Ingredients – Soup
  • 10gms (3oz) Onion (sliced)
  • 40gms (1.5oz) Leek (white part – chopped) 15gms (112oz) Butter
  • 500mls Vegetable stock
  • 200gms (7oz) Potatoes (peeled & sliced)
  • 6 threads Saffron
  • 125mls Cream
  • to taste Salt & Pepper

Makes enough for 20 portions


Sweat onions & leek in butter; add the stock, potatoes & saffron. Simmer for 30- 40 minutes until ingredients are soft. Blend soup in a liquidiser & pass through a fine strainer. Return to a clean pot & reboil, season, remove from the heat & stir in the cream. Correct the consistency, flavor and then chill.
To Serve Individually wrap the mussels with the nori strip, then insert the bamboo fork lengthways through the mussel meat. Mix the diced tomato with the cut chives. Three quarter fill the shot glasses with the leek potato & saffron soup. Drop a small amount of the tomato garnish on top of the soup. Rest a mussel on top of each glass and top with a small amount of tomato garnish.

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