Greenshell Mussels

We have an interesting opportunity for our readers to win a can of frozen greenshell mussels from New Zealand. The contest is being run by Ora King , purveyors of fine seafood products since 1881, including the much lauded Greenshell Mussels .

We will be giving away one can of Ora King Frozen Greenshell Mussles, in addition to some tasty recipes developed by celebrity chef Luke Mangan .

Ora King has been producing high quality seafood products since 1881, when they supplied fresh fish to hotels and ships docking in Sydney Harbour. Since then, they have kept up their reputation as purveyors of fine seafood products. One of their specialties are Greenshell mussels which are produced in the Marlborough Sounds on the South Island. Greenshell mussels are best known for their large size, vibrant green shells and sweet flavour.

Ora King also offers a diverse range of other products including Snapper, Barramundi, Salmon, Prawns and more. They all come from sustainable sources to ensure that seafood lovers may enjoy these delicious products without damaging the environment. "We only want the freshest catch" Ora King says.

Mister Contestant, what would you do with a mere can of greenshell mussels? How about five recipes so scrumptious one cannot resist? Yes! For a grand total of six ways to enjoy these tasty little shellfish packed in brine or tomato! Let's have a look at what Luke Mangan is cooking up.

Mango Salad Greenshell mussels are great in salads, especially if you want to add some veggies to your diet. This salad brings together the flavours of mango and greenshell mussels along with a citrus dressing for a delicious treat.

Ingredients: 1 tbsp small brown onion, finely chopped 2 tbsp white wine vinegar 1/2 tsp salt 1/4 tsp sugar 50 g baby spinach leaves 6 cherry tomatoes, halved 2 green onions, thinly sliced 3 x 55g Ora King Greenshell Mussel Fillets 100g ripe mango flesh (about half a large mango), diced Method: Place the onion in a medium bowl. Add vinegar, salt, sugar and stir until dissolved. Add spinach leaves and stir until just wilted. Add tomato, green onion and Greenshell mussels and toss to combine. Divide between serving plates and sprinkle with mango. Linguine in a Rocket Cream Sauce Greenshell mussels are perfect for pasta dishes as they enhance the flavour of any sauce they make contact with. This creamy linguine dish is a great example of this principle.

200g Ora King Greenshell Mussel Fillets 1 clove garlic, minced 85 g rocket 20 ml cream 50 g parmesan cheese 2 tbsp finely grated fresh organic nutmeg Method: Bring a large pot of lightly salted water to the boil over high heat Cook pasta according to packet directions Drain pasta reserving one cup cooking liquid Return pasta to same pot Toss together green shell mussels, garlic and rocket in a large heatproof bowl Add cream to pasta water and bring to the boil Spoon over greenshell mussel mixture; toss until well coated Season with salt and pepper; sprinkle with parmesan cheese Add reserved cooking liquid 1/4 cup at a time, tossing after each addition Heat oil in a small frypan over medium low heat Cook nutmeg stirring constantly for one minute Transfer to small bowl and set aside Discard pan juices Shellfish New Zealand Transfer pasta mixture to four dinner plates Sprinkle with nutmeg Drizzle with extra virgin olive oil or serve with crusty bread Luke Mangan's Prawn Linguine.