New Zealand Greenshell™ Mussels in a Saffron Cream Sauce


Serves: 4 portions (8 mussels each portion)


  • Allow the mussels to defrost in a tray with sides, pour off any juices that are left from the defrosted mussels. Do this through a fine strainer if possible to remove any broken shell fragments. Reserve the mussel juice.
  • Place a medium to large sauce pan on the heat, add the oil & butter allowing the butter to just start to bubble. Add the onion, celery, fennel, thyme & sauté without colouring the ingredients.
  • Add the Pernod & burn off the alcohol if possible (take extreme care if following this procedure – be aware of any low fixtures, as the flames will rise up quickly), then add the white wine, mussel juice & the saffron. Allow the saffron to cook out for 10-20 seconds.
  • Add the cream to the saucepan & bring to the boil, allow to reduce, until the mixture slightly thickens & has a saffron yellow colour (colour will depend on the quality of the saffron)
  • Add the mussels at this stage to heat through, this will take approximately 2-3 minutes, any longer will over cook the mussels.

To Serve

  • Using a large slotted spoon or tongs, plate eight each NZ Green Lipped Mussels into 4 suitable serving bowls.
  • Garnish with 4 cherry tomatoes each bowl & picked Italian parsley & chive spears.
    Serve immediately while the dishes are hot.

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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