NOSE TO TAIL RECIPES

This month’s recipe comes courtesy of Taku Kondo from Outdoor Chef Life. Taku is a catch-and-cook YouTuber who has been a huge ally of The Kai Ika Project and has enormous respect for Māori culture, the oceans, and the environment. He’s the king of maximum utilisation and makes some truly incredible food, so give him a follow.

This Gochujang Curry Mussels recipe feeds four, with a prep time of 10 minutes and a cook time of 20 minutes.

BRINGING COMMUNITIES TOGETHER

• 2kg live mussels, cleaned

• 2 tsp cooking oil

• 1 can coconut milk

• 2 tbsp gochujang

• 1/2 tbsp soy sauce

• 1/2 onion, chopped

• 6 cloves of garlic

• 1 bunch green onion (bottom half), sliced

• 1/4 cup shredded coconut

1. Preheat a large saucepan or wok over medium flame, and oil the cooking surface.

2. Place the chopped onion and half of the green onions into the pan. Sauté for 30 seconds and add the garlic, gochujang, and soy sauce.

3. Toss everything together, then add the coconut milk.

4. Bring everything to a boil and add the mussels. Cover for 6 minutes or until they open.

5. Place into a large serving bowl and top with the shredded coconut and remaining sliced green onions. 6. Serve with a side of rice.

Note: do not overcook the mussels. Once 80% of the mussels are open, the cooking is done.