Native to New Zealand these green lipped mussels are bigger and plumper then most. They are sweet and delicate in flavour and are believed to have a number of health benefits.
– 1 kg Fresh mussels (2.2 pounds) scrubbed and debearded – 1 Red capsicum cut into small dice – ½ Red onion thinly sliced – 2 Green chilis thinly sliced – 1 Spring onion stalk thinly sliced – Bunch of fresh coriander – 1 Lemon cut into wedges
For 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.
For the mussels: - Scrub and debeard. Then cook them by steaming open. – 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!