After experiencing such a wonderful dinner at Fournos, which you can see in our post of 7-9-10 and the dessert recipe on 7-14-10, we asked Ivan for a recipe. He was nice enough to share his recipe for Fresh New Zealand Green Lip Mussels. I’ve not had these since Norm and I were in New Zealand.

Fresh New Zealand Green Lip Mussels

Ingredients

Garlic Thyme Sweet Chili Chardonnay Broth

2 Pounds Fresh New Zealand Green Lip Mussels

3 Tablespoons Garlic Puree

2 Tablespoons Mae Ploy Sweet Chili Sauce

1/2 Cup Heavy Cream

1.5 Cups Chardonnay Wine

3 Ounces Butter

2 Tablespoons Fresh Chopped Basil

1/4 Teaspoon Fleur de Sel Salt

1/8 Teaspoon Fresh Cracked Black Pepper

Method

In a large sauté pan add garlic puree and sweet chili sauce.

Bring to a boil then add Chardonnay along with heavy cream.

Bring to a boil again then chopped basil along with salt, pepper, and butter.

De beard mussels and place in sauté pan, and then cover.

Let mussels steam sauté for three minutes.

Place mussels in large bowl, and then reduce sauce by 1/3 (about two minutes).

Pour sauce over mussels.

Simply delicious! Hope you enjoy. Thanks Ivan.

If you would like to see the video of the tasting menu we experienced, I’ve included it.

Fournos

3000 U.S. 89 Alternate Sedona, AZ 86336-5095
928.282.3331

Big Blend Magazine NoraLyn
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.