New Zealand Greenshell Mussel Canapes with Tartare Sauce


Serves: Makes approximately 20-25 canapes 


  • Place mussel meat into a food processor. If using live mussels place the unopened mussels in the kitchen sink and pour hot water over them, this makes them easier to open. Then open the shells, discard the beard, then remove the mussel from the shell. You could also use the mussel meat from thawed half shell mussels, as well as smoked or marinated mussel meat. 
  • Add all the other ingredients and pulse to mix. The batter should still be a little on the chunky side. Refrigerate for at least an hour. 
  • Heat the cooking oil in a fry pan. Place heaped teaspoons of the mixture gently in the oil and flatten down to form a small fritter/patty, fry until golden brown.
  • Once cooked transfer on to a tray with paper towel, then move onto another tray and keep warm until ready to serve.
  • Serve hot on a platter with tartare sauce on top and lemon wedges. 

Tartare Sauce

  • Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.


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 Mussel Canapes with Tartare Saucehttp:// Zealand Greenshell Mussel Canapés with Tartar Sauce