New Zealand Greenshell Mussels with Salsa Verde


Serves: Appetizer for 2 (1 dozen mussels)   



  • To make the Salsa Verde, place parsley, mint, chives, olive oil, capers, garlic, mustard and lemon juice into a food processor & blitz until very finely chopped. Season to taste. Pour into a suitable container & hold until required. 
  • To cook the mussels, place two cups of water in a large pot and cover with a tight fitting lid. Bring to the boil and add the mussels, replace the lid and over a high heat, steam for 3-5 minutes, shaking the pot a few times during. The mussels are cooked when the shells open, remove from the heat and discard any mussels that don't open.
  • Remove the top shell and set the half shell mussels on a serving dish. 
  • Dress the mussels with the Salsa Verde ensuring good coverage over each mussel. Serve immediately. 


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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