Crisp slices of aniseed flavoured fennel and juicy oranges work beautifully with the tender mussels.
Serves: 4
INGREDIENTS
30 fresh mussels
1 fennel bulb
2 oranges
2 baby cos lettuces
1/3 cup caper berries or 2 tablespoons capers
zest 1 lemon
Dressing
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1 teaspoon honey
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Scrub the mussels and pull off the beards.
Place in a large saucepan with a little water. Cover and cook over a high heat until opened. Discard any that stay shut.
When cool, remove the meat from the shells and place in a bowl. Toss with half of the dressing then cover and refrigerate until ready to use.
Trim the fennel and reserve the fronds. Slice very thinly on a mandolin or with a very sharp knife.
Peel the oranges with a knife, removing all the white pith. Cut into ½ cm thick rounds.
Separate the lettuce leaves.
To assemble: Make 2-3 layers of lettuce, fennel, oranges and mussels. Scatter over the caper berries or capers and drizzle with the remaining dressing. Grind over a little black pepper and top with the reserved fennel fronds and lemon zest.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.