New Zealand Greenshell Mussels in a Portuguese Stew


Serves: 6



  • In large, non-reactive stockpot set over medium heat, heat olive oil. 
  • Add onions & fennel bulb, cook until soft, about 5 minutes. Add garlic and cook for 2 minutes. 
  • Add chorizo & cook for 5 minutes. Stir in paprika, cayenne pepper & bay leaves, cook for 1 minute.
  • Pour in wine & simmer until it is reduced by half, about 2 minutes.
  • Add the tomato juice, chopped tomatoes & sundried tomatoes. Stir in chicken stock. Reduce heat to low and simmer for 20 minutes.
  • Add mussels, cover, and simmer for another 5 minutes. 
  • Stir in lemon juice, season with salt then add the coriander and parsley. 
  • Serve immediately in a large bowl or portion into service bowls.


Chefs Notes:
Excellent summer dish with the abundance of good fresh ripe tomatoes which can dominate this dish more by reducing the tomato juice & increasing the amount of fresh tomatoes you put in. However with the use of good quality tinned Roma tomatoes this dish can liven up any winter table. This dish is a perfect shared or banquet styled dish and would be complimented with a warm fresh loaf of bread & good quality extra virgin olive oil.


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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