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The Hāngi Master's Watercress & Mussel Toroi

Looking for the perfect appetiser recipe for your Matariki feast? Add The Hāngi Master's preserved Watercress and Mussel Toroi to the menu. Serve it alongside fried bread for a delicious starter.
Photo of The Hāngi Master's Watercress & Mussel Toroi

Ingredients

  • 750 grams classic marinated mussels
  • 400 grams watercress, roughly chopped
  • 2 whole chillies, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 1L preserving jars
  • 1/4 cup salt
  • 750 grams classic marinated mussels
  • 400 grams watercress, roughly chopped
  • 2 whole chillies, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 1L preserving jars
  • 1/4 cup salt

Method

  1. Step 1 of 8
    In a large pot, bring 2 litres of water and salt to boil.
  2. Step 2 of 8
    Add the mussels and let them simmer for 1 minute.
  3. Step 3 of 8
    Remove the mussels and place onto a chopping board. Cut the mussels into halves and set aside.
  4. Step 4 of 8
    While the pot of water continues to boil, add the chopped watercress and boil for another 5 minutes. Remove the wilted watercress and set aside.
  5. Step 5 of 8
    Put watercress and mussels into a clean preserving jar in even amounts.
  6. Step 6 of 8
    Add chopped chilli and garlic into the jar and mix.
  7. Step 7 of 8
    Using the remaining liquid from the pot, pour slowly into the jar until full. We recommend using a knife to push content down to help release bubbles and pressure.
  8. Step 8 of 8
    After screw the lid on tightly. Store in the pantry until it's ready to serve. Once opened, keep in fridge for up to 5 days.

Nutrition per serving

614 Kilojoules
Protein18 grams
Fat3 grams
Carbs11 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    In a large pot, bring 2 litres of water and salt to boil.
  2. Step 2 of 8
    Add the mussels and let them simmer for 1 minute.
  3. Step 3 of 8
    Remove the mussels and place onto a chopping board. Cut the mussels into halves and set aside.
  4. Step 4 of 8
    While the pot of water continues to boil, add the chopped watercress and boil for another 5 minutes. Remove the wilted watercress and set aside.
  5. Step 5 of 8
    Put watercress and mussels into a clean preserving jar in even amounts.
  6. Step 6 of 8
    Add chopped chilli and garlic into the jar and mix.
  7. Step 7 of 8
    Using the remaining liquid from the pot, pour slowly into the jar until full. We recommend using a knife to push content down to help release bubbles and pressure.
  8. Step 8 of 8
    After screw the lid on tightly. Store in the pantry until it's ready to serve. Once opened, keep in fridge for up to 5 days.

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