Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

Photo credit: Aaron McLean

Chilli Kutai (Mussels)

Usually the only way to eat kutai for me is raw! This dish, however, includes a couple of minutes under a hot grill - just long enough to engorge the mussel with its own juices. If you'd rather not have rare mussels, leave them under grill for a tad longer.

Serves 3

12 kutai (mussels) in their shells

juice of 1 lime

2 cloves garlic, slivered

1 fresh chilli, chopped

2 tablespoons chopped parsley

small knob of ginger, grated

1 spring onion, slivered

2 tablespoons chopped coriander

smidgeon of extra virgin olive oil for each mussel

Preheat grill to 220 degrees celcius.

Cut beards off mussels, shuck and leave in shells and put them on a baking tray. Squeeze lime juice over each mussel. Sprinkle garlic, chilli, parsley, ginger, spring onion and coriander on the mussels. Drizzle with the olive oil.

Place under grill for a quick blast of around 2 mins, a tad longer if you'd rather. Serve immediately. 

Browse more recipes...