New Zealand Greenshell Mussels with Bombay Sauce


Serves: 4



  • Puree the green chillies, ginger and garlic to a paste with a little water in a blender.
  • Heat oil in a heavy-bottomed pan and sauté the onions until light golden colour
  • Add the paste, spice, and cook for 3 minutes. 
  • Add the coconut cream & bring to a boil.
  • Allow to simmer on low for about 10 minutes, stirring occasionally. 
  • Add the mussels & the mussel juice & bring to the boil. 
  • Season with salt and add the lime juice & coriander & serve. 


To Serve

  • Place into one big serving dish or portion between 4 bowls.
  • Optional Garnish - fresh coriander & julienne of red capsicum.


Chefs Notes:
An excellent shared dish option, offering a simple creamy curry flavour to the meaty New Zealand Greenshell Mussels. 


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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