Recipe Tag: tuatua

Recipe

STEAMED TUATUA WITH CREME FRAICHE CURRY SAUCE

Mouclade is a famous – and somewhat surprising – dish from Brittany, in which mussels are first steamed then served with a lightly curried sauce. Of course, this combination works well with other shellfish too, and I especially like it with bigger tuatua.

Serve with crusty baguette as it would be in France, or you could use other types of bread; naan would be great. For more of a main course, spoon the shellfish and sauce over grilled fish and kumara puree or rice.

Recipe

TUATUA FRITTERS WITH SEAWEED MAYONNAISE

With tuatua there is nothing nicer than mixing the chopped meat with a simple batter, and frying. Here I have stretched the mix further with cabbage and potato. I use Lauraine Jacobs’ method of freezing the fresh tuatua in their shells so they only get cooked once, or use Cloudy Bay tuatua that are easy to shuck. If time is short mix the seaweed, lemon and togarashi seasoning into good-quality mayo to serve.