Spicy New Zealand mussels. These plump green shell mussels are delicious topped in a creamy, spicy and sweet coconut dressing. This dish makes a great lunch or a beautiful plate on a shared table. Perfect for enjoying with friends and a glass of wine. Let us show you how to recreate this beautiful green lipped mussels recipe.
Green Lipped New Zealand Mussels
Native to New Zealand these greenshell mussels are bigger and plumper then most mussels and known for their beautiful green lipped shells. They are sweet and delicate in flavour and are believed to have a number of health benefits. These mussels are known for there anti- inflammatory properties, high in omega- 3 fatty acids. They are also a good source of zinc, iron, selenium and several B- vitamins. So its of little surprise, you can now buy green lipped mussels as a powdered supplement!
But we prefer the real deal and the flavour in this recipe, adds to all that goodness!
- Green lipped mussels - You can buy them fresh, frozen or vacuumed packed
For the salad:
- Red capsicum - can also use a yellow or orange capsicum
- Red onion - or substitute with shallots
- Green chilli's
- Spring onion/ Scallions / green onions - stalks
- Fresh coriander / cilantro
Spicy coconut dressing:
- Caster sugar - substitute with granulated sugar
- White vinegar
- Fish sauce - a strong flavour and common ingredient in Thai cuisine, fish sauce can be found in most supermarkets.
- Red chilli
- Coconut cream - use the best quality one you can afford.
You might also love...
How to prepare and cook fresh mussels
To prepare fresh mussels simply give the shells a good scrub and pull off any beards. Discard any shells that are broken or cracked.
To cook the mussels, take a large pot with a lid and place onto a high heat. Once the pot is hot add the prepared mussels along with a splash of water. Cover and allow the mussels to steam open. Once open remove from pot and allow to cool. Discard any mussels that haven't opened.
If you don't have fresh green lipped mussels available in your region, then frozen mussels are a good alternative, you can find these half shell or whole. These mussels can be thawed in the fridge overnight. To meet food safety standards these are normally precooked but can be streamed or baked to heat through. Be sure to check the information and preparation instructions on the packaging.
Vacuumed packed NZ mussels
Gourmet cooked and vacuum-packed green lipped mussels, these are a great alternative to fresh mussels, like these from Omega Seafood. Are vacuumed packed for a long shelf life and are ready to eat or heat, straight from the packet.
How to make the dressing
A delicious yet simple salad dressing. This recipe has a Thai influence with its balance of sweet, sour, spice and salt.
To prepare the dressing, simply: mix together the water, sugar, white vinegar and fish sauce in a bowl until the sugar has dissolved. Then add the minced chilli, garlic and coconut cream. See our recipe below for full ingredient list.
A simple yet deliciously moreish salad dressing, perfect over these sweet, plump green shell mussels. And a great go to salad dressing recipe, what's not to love!
Frequently asked questions
Green lipped mussels are only native to New Zealand, they are bigger with a green shell. The mussel is plump and sweet. Black mussels are native to a number of regions; southern Africa, north Pacific, Arctic, and north Atlantic oceans. Black mussels are smaller and more tender.
The majority of commercial mussels in New Zealand are sustainably farmed, grown on crop ropes in saltwater.
Green lipped mussels 'Perna canaliculus'. These mussels are grown in four main regions of New Zealand: Marlborough, Golden Bay/Tasman Bay, Coromandel and Stewart Island.
Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!
Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Spicy New Zealand Mussels
- 1 kg Fresh mussels (2.2 pounds) scrubbed and debearded (See note 1)
- 1 Red capsicum cut into small dice
- ½ Red onion thinly sliced
- 2 Green chillis thinly sliced
- 1 Spring onion stalk thinly sliced
- Bunch of fresh coriander
- 1 Lemon cut into wedges
Spicy Coconut Dressing
- 60 ml Water (2 fl oz)
- 60 g Caster sugar (2.1 oz)
- 60 ml White vinegar (2 fl oz)
- 60 ml Fish sauce (2 fl oz)
- 1 Red chilli deseeded, minced
- 1 clove Garlic minced
- 300 ml Coconut cream (10.1 fl oz)
To prepare the dressing
- Mix together the water, sugar, white vinegar and fish sauce in a bowl until the sugar has dissolved. Add the minced chilli, garlic and coconut cream, mix well. Cover and store in fridge until required.
Prepare your Mussels
- Scrub and debeard the mussels. Take a large pot with a lid and place onto a high heat. Once the pot is hot add the cleaned mussels along with a splash of water, cover and allow the mussels to steam open. Once open remove from pot and allow to cool. Discard any that don't open. Remove one shell per mussel so they are half shelled.
- Place the half shell mussels into a large bowl.
- Add the diced capsicum, sliced red onion, sliced green chillies and sliced spring onion
- Pour over the coconut dressing and give it all a good mix.
- Arrange onto your serving platter and garnish with the fresh coriander and lemon wedges. Enjoy!