Seafood
Mussels Served in a Spring Broth
Greenshell mussels are one of the best bargains on the market. They’re also a great export-earner for New Zealand. Here a large plateful of fresh, briny mussels is boosted with plenty of spring vegetables to make a filling broth.
Mussels with Fresh Coconut and Mint
Fresh mussels can be gathered from the rocks at beaches around New Zealand. The lemon juice, fresh mint and coconut I have added give the mussels a lively contemporary taste. I originally made this recipe as a nibble to accompany a tropically inspired martini, but it would also work if you serve several as a starter.
Oyster and Celery Soup and Fried Oyster Sandwich
I’m a firm believer in eating really fresh oysters raw. However, I’m such an oyster lover that I love them cooked too. This is an oyster lover’s dream, for the creamy oyster and celery soup is accompanied by an upmarket version of a Southern-style po’boy sandwich, filled with crumbed and fried oysters in a soft bun.
Oyster and Courgette Fritters
The bulk of these delicious oyster fritters is egg and finely grated courgettes. They will be really popular and are perfect for serving with drinks, or can be served as an entrée or lunch dish with a salad. If you’re one of those people who don’t like oysters (oh dear!), you could always substitute finely chopped fillets of gurnard or snapper.
