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coconut mussel salad on a white plate.
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5 from 5 votes

Spicy New Zealand Mussels

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. 
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
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
Servings: 4
Calories: 473kcal
Author: Shane Avant

Ingredients

  • 1 kg Fresh mussels (2.2 pounds) scrubbed and debearded (See note 1)

Salad

  • 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)

Instructions

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!

Video

Notes

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.