New Zealand Greenshell Mussel Wraps with Vietnamese Peanut Sauce


Serves: 4 (2 portions each with or without rice paper) 


Mussel Lettuce Wraps

  • The lettuce wraps work well when you have selected small tender leaves that form a cup shape & can easily be picked up & rolled in your hands as you eat. The size should be approximately 3 bites maximum.
  • In a bowl mix the carrot, cucumber, red capsicum, chives & mint.
  • Place the 8 lettuce leaves/cups out on a serving tray.
  • Portion evenly the carrot, cucumber, red capsicum, chives & mint across the 8 lettuce leaves/cups, then place the mussels on top of the vegetable.
  • Serve with the Vietnamese Peanut Sauce (see recipe).


Mussel Lettuce Rice Paper Wrap

  • To prepare the rice paper for rolling ensure you have a bowl or container that will fit the rice paper sheets in laying flat & make sure it is ½ filled with room temperature water.
  • Soak 1 or 2 rice paper sheets at a time allowing to soak completely covered for 1-2 minutes or until they become soft & pliable. Remove from the water & blot dry with a clean dry tea towel, then lay the rice paper on a dry flat surface ready to roll.
  • Take the mussel lettuce wrap & roll it up tighter so the lettuce completely wraps the other ingredients, then lay the lettuce wrap on the bottom edge of the rice paper (assuming you are standing in front of it this would be the edge closest to you). 
  • Begin to tightly roll the rice paper forward over the lettuce until it is completely covered with rice paper & then fold the left & right ends in to envelope the roll. Continue to finish the roll maintaining a tight firm roll. Repeat the process with the remaining rice paper sheets & filling ingredients. As you make each roll, soak 1-2 rice paper sheets to save time waiting for them to hydrate.
  • To serve you can leave the rolls whole or cut into bite size pieces serve with the Vietnamese Peanut Sauce (see recipe). 


Vietnamese Peanut Sauce 

  • Heat the oil in a small to medium size saucepan over a high heat, add the garlic & sauté until it starts to colour. Add the peanuts & reduce the heat to low, slowly cook the peanuts until they become a shade darker (this helps to release the natural oils).
  • Add the stock, coconut milk, tamarind concentrate, fish sauce, hoisin sauce, sugar & chillies, increase the heat & bring the sauce to a boil then allow to simmer for approximately 30 minutes or until reduced by half. 
  • Remove from heat & allow to cool.


Chefs Notes:
This recipe provides a healthy, fresh & nutritious snack or meal. The flavour profile of mussel works very well with peanuts & the overall texture variation of this dish makes for a pleasurable eating experience. 

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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