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Ūpoko 10 - Kūtai 3 ways
Kūtai 3 ways
Kūtai Kīnaki - Marinated Mussels
Ingredients
1kg Kūtai
10 Cherry Tomatoes
1 large Red Onion
1 C Malt Vinegar
1-2 Tbspn White Sugar
¼ C Water
Auahi Kutai - smoked mussels
Ingredients
1/2kg Kūtai
1/2C Brown Sugar
1tspn Salt
1/2C Mānuka chips
Kūtai baked in coconut cream with chilli
Ingredients
1kg Kūtai in their shell
1can Coconut Cream
1-2 Fresh Chilli
1 Red Onion
To garnish - Chilli flakes
To taste - Salt and pepper
1 whole Capsicum
1 Zest of lemon or lime
2 cloves Garlic
Method: To make Kutai Kinaki - Marinated Mussels
Chop mussels and tomatoes in half, dice onion then add vinegar, sugar and water.
Taste if mix is too sour, add a little more water and sugar - if not enough bite, then add more vinegar.
Method: To make Auahi Kūtai - smoked mussels
Clean mussel shells, halve then sprinkle mussel flesh (still in shell) with salt and brown sugar.
Cover and refrigerate for at least 30mins.
Remove from fridge and pour off excess liquid.
Dampen Mānuka wood chips in either water or freshly brewed coffee (Heke-sim).
Spread handful of mānuka chips on the base of your smoker.
Turn on your gas/Fire and place smoker box over the flame.
Once the chips start to smoulder, place your mussels in their shells on your rack and cover for 15-20 mins or until ready.
Method: To make Kūtai baked in coconut cream with chilli
Wash the outside of the mussel shell prior to opening mussels.
Lay out half shell mussels onto baking tray, add coconut cream into each shell.
Finely dice capsicum, chilli, onion and garlic then put a little of each onto each mussel.
Season with salt and pepper and then cook in oven at 180 degrees celsius for at least 20 minutes or until mussel is just cooked.
Garnish with lemon or lime zest and chilli flakes.