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.
Course: Buffet, entree, Lunch, Salad, Sharing platter, Side Dish
Cuisine: New Zealand, Thai
Keyword: coconut, fresh and tasty, Green lipped mussels, Lunch, Mussels, Salad, Salad dressing, Seafood, Shared food, spicy coconut
Author: Shane Avant
1kgFresh mussels (2.2 pounds)scrubbed and debearded (See note 1)
1Red capsicumcut into small dice
½Red onionthinly sliced
2Green chillisthinly sliced
1Spring onion stalkthinly sliced
Bunch of fresh coriander
1Lemoncut into wedges
Spicy Coconut Dressing
60mlWater (2 fl oz)
60gCaster sugar (2.1 oz)
60mlWhite vinegar (2 fl oz)
60mlFish sauce (2 fl oz)
1Red chillideseeded, minced
300mlCoconut 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!
Note 1 : You can use frozen or vacuum packed mussels, which are normally pre cooked and can be eaten hot or cold. Make sure frozen mussels are fully thawed, for best practice let them defrost in the fridge overnight.