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Ingredients
Lemon and thyme oil
- 3 lemons, zest only, no white pith, plus 1 strip of lemon peel (4 cm) for storing
- 20 g fresh thyme sprigs, plus 1 extra sprig for storing
- 500 g extra virgin olive oil
Mussel stock
- 10 g olive oil
- 5 sprigs fresh thyme, leaves only
- 2 garlic cloves, crushed
- 150 g dry white wine
- 1000 g fresh mussels, scrubbed and debearded (see Tips)
- 300 g pouring (whipping) cream
Creamed Pāua
- 2 tbsp water
- 2 tsp cornflour
- 180 g pāua (see Tips)
- 10 g olive oil
- 1 eschalot
- 1 garlic clove
- salt, to season
- ground pepper, to season
- lemon juice, to taste
- fresh chives, chopped, for garnishing
- crusty bread, to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 7503.3 kJ / 1786.5 kcal
- Protein
- 48.9 g
- Carbohydrates
- 22.5 g
- Fat
- 164.7 g
- Saturated fat
- 39.3 g
- Fiber
- 5.5 g
- Sodium
- 2057.9 mg
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