Black Mussels with Salsa and Chilli

The inspiration for this recipe comes from one of Nobu Matsuhisa's many mussel dishes. The mussels are steamed in small batches so that each one can be quickly removed as soon as the shells open. This retains the juices, and leaves the flesh nice and plump.

For the salsa, I use finely chopped onion, ponzu sauce, rice vinegar, olive oil, garlic ginger paste and parsley. This salsa pairs really well with the barely cooked mussels. The red chilli slices give the mussels a spicy zing. The cold arrowroot noodles absorb the flavorful mussel liquor that spills on plate, and add texture to each mouthful.

I make a variation with this flavorful baked skinless red chilli that has been marinated in herb and olive oil for a week. Fresh whole red chilli has to be baked at 75 deg C for 8 hours before the delicate skin and seeds are carefully removed.

This is yet another variation, with melted mozzarella cheese, basil and tomato pesto.