INGREDIENTS
· Village Press Barnea Olive Oil
· 10 large New Zealand Greenlip mussels
· 100ml white wine
· 1 clove garlic
· 2 shallots
· sea salt
· 5 green prawns (peeled and de veined & cut into 1cm pieces)
· 2 tomatoes (chopped)
· 1 tablespoon tomato paste
· 100g salmon fillet ( skinned & boned )
· 100g snapper fillet ( skinned & boned)
· kaffir lime leaves 2
· sourdough bread (sliced)
· parsley (chopped)
· basil (chopped)
METHOD
Put a touch of Village Press Olive Oil in the bottom of a hot pan with the NZ Greenlip mussels then add white wine and cover for 3mins.
Take mussels off the heat.
Fry garlic and shallots starting in a cold pan with good splash of olive oil and sea salt. Let them caramelise then add green prawns and get some colour on them. Add chopped tomatoes and deglaze with white wine and add the tomato paste. Add salmon, snapper and 2 kaffir lime leaves and toss - cooking quickly for 2mins.
Add back in the opened mussels and some of their cooking liquor.
To make fried olive oil bread – take slices of sourdough bread and coat with olive oil, put into a pan with salt and fry until golden on both sides.
To serve: add a handful of chopped parsley and basil into the pan with the mussel stew then place the fried olive oil bread on top