Toroi - Puha and mussel salad

11:30 am on 6 February 2019


1 large shopping bag of Puha Taratara (prickly type)

2 dozen green lip or blue mussels

3 litres of water


Put water in to a large pot boil then add mussels - as soon as the mussel opens remove them from the pot. Then remove the shells, cut the mussel meat into quarters and put to the side.

Break the stalks of the puha off and start to rub the puha together vigorously to soften it and remove the bitterness.

With the remaining mussel juice water, strain into another pot removing shell and gritty bits then bring to the boil again.

Add puha to the pot for about 2-3 minutes slightly blanching it, remove from the heat and then add in the mussels.

Once it is cooled down you can serve directly to the table.

To preserve put into glass jar container while lukewarm and make sure that all bubbles are released from the jar, this will last up to 12 months in the cupboard once opened store in the fridge which again will last a week.