Grilled Mussels with Horopito and Yuzu

Love mussels? Here's a way to make this classic New Zealand seafood even better by adding Horopito and Yuzu.

While the instructions below are for grilling, the same ingredients can be added if you prefer to bake them.

Ingredients:

Green Lipped Mussels (quantity to suit number of people)	Panko
Dried Horopito	Yuzu Powder or Flakes
1 Egg
Nice to have if in season (but not necessary):	1 Yuzu fruit

Wash and scrub mussels. Shuck, and discard the empty half shells. Cut each mussel from its shell then place back on shell (so easier to eat later). Arrange on a suitable oven tray.

Lightly beat egg in a bowl. Use a basting brush to spread a little of the egg on top of each mussel - this will help the panko to stick.

Sprinkle panko over each mussel. By hand is fine.

Grill for an initial 3 - 4 minutes. Don't allow the panko to go brown at all yet.

Take out from grill, and sprinkle on top of each mussel the horopito and yuzu. Return to grill for a further 1 - 2 minutes.

 

If you are lucky and in the right season to have a Yuzu fruit to hand, then just before serving cut the Yuzu fruit in half and squeeze a little juice across the top of each mussel - for an even punchier Yuzu taste.

 

Find a range of dried horopito here.