Kutai are the green-lipped mussels that are native to New Zealand.
- 1 small red onion, slivered
- 1 mild chilli, finely diced
- handful of kalamata olives
- 2 tbsp capers
- 200 g goat’s feta, cubed
- 9 fresh kutai (green-lipped mussels)
- squeeze lime juice
- good douse extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sprinkle onion, chilli, olives, capers and feta over the Kutai. Finish off with a good squeeze of limejuice and your favourite extra virgin olive oil.
Recipes from Anne Thorp’s Kai Ora, publsihed by Random House New Zealand