New Zealand Greenshell Mussels in Tomato-Parsley Sauce


Serves: 4


  • Preheat oven to 185c.   
  • Cut a sheet of parchment paper to measure 30 x 60cm. Fold in half horizontally, and crease. Make a 3cm fold on one open side; fold over again. Press firmly to seal. Repeat on opposite side to form a large pocket.
  • In a large bowl place the mussels, onion, garlic, tomato, wine & ¾ of the chopped parsley & mix.
  • Place parchment pocket in a roasting pan. Holding pocket up pour the olive oil into the centre of the pocket & brush to cover the bottom, then pour the mussel tomato mixture into the pocket. Seal top by making a 3cm fold. Fold over again; press firmly to seal. Lay pocket flat in pan.
  • Bake mussels 20 minutes; all mussels should be open (discard any that remain closed). 
  • Serve immediately by opening packet at the top fold, seasoning to taste & sprinkle with the remaining chopped parsley. Serve with warm crusty bread.

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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New Zealand Greenshell Mussels in Tomato-Parsley Saucehttp:// Zealand Greenshell Mussels in Tomato-Parsley Sauce