Steamed Mussels & Clams

Ingredients

Feijoa Chilli Clams & Mussels:

600	gr	Green lip mussels
400	gr	Clams
100	ml	Anchor Food Professionals Culinary Cream
80	ml	White wine
1	ea	Lemon sliced
250	gr	Long red chilli
100	ml	Feijoa juice or 2ea diced fresh feijoa (6 slices freeze dried feijoa)
1	tbsp	Onion, diced

Beer Bread:

Lemon Kawakawa Butter:

Method

Feijoa Chilli Clams & Mussels:

1. In a large pot add the oil and onion and sauté. Add white wine to sweat off the alcohol. 
2. Add clams and mussels along with chilli, feijoa juice and fresh diced and place a lid on top.
3. Cook until the clams and mussels just start to open and add the cream, bring to simmer.
4. Pour the clams and mussels into a bowl, garnish with lemons freeze dried feijoas and serve with beer bread and kawakawa lemon butter.

Beer Bread:

1. Preheat the oven to 180°C.
2. Grease a bread/loaf pan with 1 tbsp butter.
3. Put the flour and salt into a large bowl. Mix the beer, rosemary and honey into the dry ingredients. Melt the remaining 3 tbsp of butter. Whisk the butter into the mixture.
4. Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to even out the mixture and remove any air bubbles from the top of the loaf.
5. Place in the oven and bake for 50 minutes.
6. Remove from the oven and let cool for 10 minutes.
7. Slice and serve warm with softened kawa kawa butter.

Lemon Kawakawa Butter:

1. Mix all ingredients into the softened butter and season to taste.
2. Place butter into baking paper or cling wrap and roll into the size and shape of a sausage.
3. Refrigerate for 1 hour to set and cut to order when needed.
4. Please note: it is best for the butter to be served at room temperature if possible.