Patagonia Mussels by Chef Ruth Bowker
INGREDIENTS
- 1 bag Patagonia Mussels
- 1 ea. Lobster tail
- 4 ea. Fresh, juiced limes
- 1/2 ea. Thai green chili
- 1/2 cup Chopped fresh cilantro
- 1 1/2 tbsp. Olive oil
- Freshly ground black pepper
- 1 tbsp. Sturgeon fish roe
DIRECTIONS
- Bring water to a boil, then reduce the heat to simmering point and immerse the bag of mussels in the hot water. Re-heat them for 4 minutes until you see the mussels opening.
- In the meantime, bring another pan of water with a pinch of salt to boil and add the lobster tail for 4 minutes.
- Carefully remove from heat the bag of mussels and the poached lobster tail and set aside to cool down.
- Remove shells from mussels and lobster. Cut the lobster into small pieces and place them in a small bowl with all the lime juice.
- Add the Thai chilies, and the chopped cilantro, some black pepper and a teaspoon of salt.
- Garnish with a tablespoon of sturgeon fish roe and enjoy!
