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
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
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.
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