The mussel bite
A green-lipped mussel on a cracker with cream cheese and a few drops of Mild. Five minutes, and it travels well in a chilly bin.
Kiwi Flame Mild Nana Approved
$12 · 250 ml
Available now
Or find it at Stonebrook Fish and Chips, Rolleston; Burnham Fish and Chips, Burnham. All stockists
How to make itThe mussel bite
What we hand out when people want to know what the sauce tastes like. The cream cheese takes the edge off, the mussel does the rest.
- Serves
- Makes 12
- Prep
- 10 min
- Cook
- 5 min
You'll need
- 12 cooked green-lipped mussels (steam fresh ones, or use frozen half-shell mussels cooked as the packet says)
- 12 crackers (water crackers or rice crackers)
- 100 g cream cheese, softened
- Kiwi Flame Mild
- Chives or a lemon wedge, if you're feeling fancy
Method
- Fresh mussels: scrub them, pull off the beards, then steam them in a covered pot with a splash of water for 3 to 5 minutes, until they open. Throw out any that stay shut. Let them cool, then take them out of the shell.
- Keep the mussels cold (in the chilly bin, if it's the beach) until you're ready to eat.
- Spread about a teaspoon of cream cheese on each cracker and sit a mussel on top.
- Shake the bottle, then tip a few drops of Mild over each one just before they're eaten, so the crackers stay crisp.
Good to know
- Smoked mussels from a tin work too, no cooking needed.
- Build them as you go. They don't wait around well.
- Medium, if the crowd can handle it.
kiwiflame.nz/recipes/mussel-bite/
