Ingredients
Shellfish
- 2 kggreen-lipped mussels in the shell
- or 500 g cooked mussel meat
Greens
- 2large bunches puha, sow thistle
- or watercress, as a substitute
- salt, for the boiling water
To season
- black pepper
- a little of the mussel liquor
- salt, to taste
Directions
- Check the current limits before gathering anything. Those warnings are published publicly and must be checked. Pull the beard away from each mussel with a sharp tug. Discard any shell that is cracked or broken. Discard it if it does not close within a moment. Cooking them takes only a few minutes.
- Put them in a wide pan with a splash of water. Cover it and set it over a high heat. Shake the pan every minute as they open. Lift each one out as soon as it opens. Discard any that stay firmly shut afterwards. Strain the liquor through muslin and keep it. Pull the meat from the shells into a bowl. Preparing the puha takes some work.
- Wash it thoroughly in several changes of cold water. Pick off any tough stems and yellowed leaves. Keep rubbing until the white latex comes out.
- Rinse it away and repeat until the water runs clear. Bring a large pan of salted water to the boil. Boil it for about fifteen minutes until fully tender. Drain it well and press out the excess water.
- Let it cool down enough to handle. Chop it roughly with a sharp knife. Put the mussel meat and the chopped puha in a bowl. Mix them together with your hands. Add a few spoonfuls of the reserved mussel liquor. The mixture should be moist but not swimming.
- Grind in black pepper and taste it. Add salt only if it needs it, since mussels are salty. Pack the mixture into a clean jar or container. Press it down so the liquor covers it.
- Cover it and put it in the refrigerator. Leave it for two to three days. Taste a little each day to follow the change. Discard it immediately if it smells rotten or fizzes. Serving it is done cold from the jar. Spoon it into a bowl at the table. Eat a refrigerated batch within about four days.
Technique
- Puha is Sonchus, the sow thistle, and grows as a common weed across New Zealand.
- It has long been an important green in Maori cooking and is also boiled with pork bones in the dish puha and pork.
Substitutions
- Watercress is the usual substitute for puha and needs no rubbing, though it lacks the characteristic bitterness.
- Farmed green-lipped mussels replace gathered ones directly.
Variations
- A fresh version is eaten straight away without souring.
- Some households add finely chopped onion.
- Pipi or tuatua are used in place of mussels in some regions.
History
A Māori dish served at hui and tangi, traditionally left to sour slightly in its own juices.
Frequently asked questions
What is Toroi?
Toroi is a salad & side from New Zealand: mussels dressed with boiled pūhā greens and their liquor; sharp and briny. A Māori dish served at hui and tangi, traditionally left to sour slightly in its own juices.
How long does Toroi take to make?
Toroi takes 30 minutes of preparation and 20 minutes of cooking. The recipe makes serves 6 as a side. It is rated medium to make.
What can I substitute in Toroi?
Yes, within limits. Watercress is the usual substitute for puha and needs no rubbing, though it lacks the characteristic bitterness. Farmed green-lipped mussels replace gathered ones directly.
What is the most important thing to get right in Toroi?
Check the current limits before gathering anything. Those warnings are published publicly and must be checked. Pull the beard away from each mussel with a sharp tug. Discard any shell that is cracked or broken. Discard it if it does not close within a moment. Cooking them takes only a few minutes.
