Green-lipped Mussels with spinach, lemon & horopito crumb

Wash the mussels in fresh water, removing any barnacles, or fibres. Heat a large saucepan or steamer with a little water, and a small piece of the lemon rind.

When boiling place the mussels in the pan, and cover. Allow to steam open for 5-8 minutes. Once all the mussels have opened, remove from the pan. If any mussels have not opened discard.

Open the mussels, and remove the top shell. Trim away any excess fibres that may have got stuck in the shell. Place mussels in their half shell on an oven-proof tray.

Preheat the oven grill to 220°C.

Blitz together in a food processor or blender, the bread slices, spinach leaves, butter, horopito, or pepper and salt. Add the lemon juice and blend again.

Spoon a little of the crumb onto each mussel, covering the flesh.

Grill for 8-10 minutes, until the crumb is golden, and bubbling. Serve immediately.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• auto_awesome Washed & Ready To Eat
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• 24 Green-Lipped Mussels
• 3 slices rewena bread, or other fresh breadcrumbs
• 1 cup LeaderBrand Baby Spinach leaves
• 50g cold butter
• 1 tablespoon dried horopito
• 1 teaspoon salt
• 1 lemon, rind and juice