Mussel and kūmara stew
Wow, this iconic kiwi dish is awesome.
2 Tbsp canola oil
2 onions, finely sliced
2 carrots, finely sliced
2 stalks celery, sliced
2 cloves garlic, peeled and crushed
2 kūmara, peeled and roughly chopped
¼ cup tomato paste
4 cups water
2kg mussels in the shell, washed
2 Tbsp lemon juice
Heat oil in a large saucepan.
Add onions, carrots and celery and cook over a low heat until soft.
Add garlic, kūmara, tomato paste and water. Bring to a simmer and cook for 30 minutes or until kūmara is cooked.
Add mussels, cover with a lid, bring to a simmer and cook until the mussels have opened. Any unopened mussels must be discarded.
Mix through lemon juice and serve in bowls accompanied by wholemeal bread rolls.
Note: Discard mussels that are open before cooking and discard mussels that don’t open after cooking.