AUGUST 24 2019 LISTENER 39
Add half the coconut milk and the
remaining mussel liquor and simmer
for 10 minutes. Take the curry off the
heat and set aside while you prepare
the final ingredients.
Remove the skin from the salmon
and cut the flesh into bite-sized
chunks. Plunge the tomatoes into
boiling water for 10 seconds, then
immediately chill under cold running
water – the skins should slip off – and
cut the flesh into quarters. Chop the
beans into 5cm lengths, then make
curls of fresh coconut flesh with a
potato peeler.
Bring the curry back to a gentle
simmer. Add the mussels, salmon,
tomatoes, beans and the remaining
coconut milk and heat for 2-3 minutes.
Serve at once, garnished with the
coriander leaves and coconut curls,
accompanied by basmati rice.
Serves 4.
Wine match: Tohu Whenua Matua
Upper Moutere Chardonnay. ltohuwines.co.nz/productsLI
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400g fresh salmon
4 small tomatoes
150g green beans
TO FINISH
curls of fresh coconut (optional)
a handful of fresh coriander leaves
2 cups cooked basmati rice
Place the scrubbed mussels in a sauce-
pan with the stock and put on the lid.
After 2-3 minutes, remove the pan
from the heat and leave until they
are cool enough to handle. Strain the
mussels, retaining the cooking liquor,
and remove the mussel meat from
the shells, pulling the tough “foot”
out. Add the meat back into the
reserved liquor so they remain moist.
Place the shallots in a heavy pan
with the coconut oil over medium
heat and cook until soft. Add the
curry paste, stir well and cook until
fragrant. Cut the potatoes into bite-
sized pieces and add to the curry
along with a cupful of the mussel
liquor. Bring to a simmer and cook
until the potatoes are tender.
Oysters two ways.
Left, fragrant
coconut curry with
mussels, salmon
and vegetables.
be carefully managed and safeguarded while living
alongside the vines. Kono is working towards the
elimination of herbicides, and much company
planning and thought go into sustainable practices
such as recycling mussel shells, hops and other
organic waste among the vines to boost the soil.
Kono is involved in fishing and aquaculture and,
through its Yellow Brick Road fish-distribution
company, supplies restaurants around the coun-
try. Its petite, decadent Kiwa Oysters are grown in
Orongo Bay in the Bay of Islands and it also sells
Marlborough-farmed Greenshell mussels, both
fresh and on the shell. This week’s recipes were
inspired by the delicious seafood I was served to
accompany a tasting of the Tohu wines.
OYSTERS TWO WAYS
PICKLED SHALLOT TOPPING
½ cup red wine vinegar
½ cup water
4 tbsp sugar
3 shallots, very finely sliced
HERB TOPPING
3 tbsp finely chopped soft herbs (chives, mint, chervil
or a combination)
4 tbsp chardonnay or white wine vinegar
TO SERVE
2 dozen freshly shucked chilled Kiwa oysters, in the shell
lemon wedges
Pour the vinegar, water and sugar into a small sauce-
pan and bring to a simmer, stirring to dissolve the
sugar. Add the shallots and simmer for 30 seconds,
then remove from the heat and set aside to cool.
To serve, place the oysters on a serving plate
(cover the plate with crushed ice unless you are
going to eat them immediately) with the lemon
wedges. Place half a teaspoon of the shallot topping
on half of the oysters.
Scatter over a small amount of the chopped herbs
on each of the remaining oysters and spoon over a
few drops of vinegar.
Put any remaining shallot topping and some
extra chardonnay vinegar in small jugs or bowls
and serve alongside the oysters.
Serves 4.
Wine match: Tohu Whenua Awatere Valley
Sauvignon Blanc.
FRAGRANT COCONUT CURRY WITH MUSSELS, SALMON
AND VEGETABLES
18 fresh mussels, scrubbed
1 cup fish stock or water
3 large shallots, finely chopped
3 tbsp coconut oil
4 tbsp yellow curry paste (or any favourite mild
curry paste)
300g baby potatoes, scrubbed
400g can coconut milk