Mussel Toroi

Mussel Toroi

Ingredients:

• 1 dozen green lip mussels

• 1 large punch of Pūhā

• 1 clove of Garlic

• 1 chilli

• 2 litres of water

• 3 table spoons of Salt

Method:

• Wash and clean mussels place into large pot with water and boil

• Add salt when mussels just start to open then remove mussels from the pot and leave to the side to cool down.

• Strain water from the pot into another pot to remove grit and shell fragments.

• Clean Pūhā and then rub leaves together to remove bitterness

• Then place into the pot while the water is boiling for 1 minute then remove

• Chop up Pūhā then remove mussels from the shell and chop into quarters

• Remove seed from the red chillies and chop finely also chop up garlic cloves

• Place all of the ingredients except water in to a large bowl and mix together

with your hands.

• Place ingredients into a glass preserving jar with a knife poke around the bottle to release bubbles then seal.

• This should last in your cupboard for up to a year once opened store in your fridge and use within 4 days.