New Zealand Greenshell Mussel & King Salmon Guk


Serves: 4


  • Rehydrate the dried mushrooms by soaking in 200 mls boiling water for approx 30 minutes or until they are soft.
  • Place a medium sauce/soup pot on the heat & lightly sauté the garlic in the sesame oil. 
  • Add the mushrooms including the water they were soaked in, the fish stock & the water & bring to the boil. 
  • Finish by adding the salmon & mussels & allowing to simmer for 2-3 minutes, then add the spinach & laver. Season to taste & serve. 
  • Condiments can be served to the side - bean sprouts, kimchi, Kochujang 

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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