Steamed Greenlip New Zealand Mussels with Sweetcorn and Black Bean Salsa

The best way to eat live mussels.  

Make sure the mussels are closed tightly to ensure freshness and serve in a large bowl with small finger bowls of water.  

Enjoy!!

(Serves  4)

200 g sweetcorn, fresh or tinned kernals 200 g cooked black eye beans 200 g chopped tomato 100 g onions 20 g garlic 60 mls of white wine vinegar 150 mls of extra virgin olive oil ½ t marlborough sea salt 1/4 t fresh black pepper 4 t picked chervil

48 live aotearoa greenlip mussels, cleaned and debearded
100 mls of Tohu Savignon Blanc

• Sweat (cook with out colour) finely chopped onion and garlic in 2 t olive oil for 5 mins.  Add vinegar and reduce by half and add olive oil.
• Leave to cool and then add chopped tomato, cooked beans and corn, season.
• In a large pot with a lid place mussels with 100 mls of tohu savignon blanc, place onto a hot element and cook until open.  Shake the pot every couple of minutes to ensure even cooking.
• Discard any mussels that have not opened.  Toss the sweetcorn salsa over the top and serve in a bowls with crusty bread and lemon or lime wedges.