Spicy coconut mussel salad.

Green lipped mussels

Plump New Zealand mussels delicious topped in a spicy and sweet, coconut dressing.  This dish makes a great lunch or a beautiful plate on a shared table.

New Zealand Mussels

Native to New Zealand these green lipped 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.

A simple balanced dressing...

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Spicy Coconut Mussel Salad.

Yield

4 servings

Type

Seafood

Time

25 minutes

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– 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

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Salad Ingredients.

Salad Ingredients.

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– 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)

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Spicy coconut dressing.

Spicy coconut dressing.

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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.

Instructions.

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!

Instructions.

For more recipe tips, storage and serving suggestions head to