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NZ Greenshell Mussels with Ginger Pesto topping
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  • 24 New Zealand Greenshell Mussels – half shell
  • 100 gms chopped Green Onion
  • 30 gms chopped Coriander
  • 30 gms minced fresh Ginger
  • 20 gms minced fresh Garlic
  • 1/2 tablespoon Fish Sauce
  • 1/2 teaspoon minced Red Chili
  • 1/2 cup Vegetable Oil

Makes enough for 24 mussels


Steam the mussels until just cooked. For ease in eating, carefully slide a paring knife under the mussel meat to loosen the shell from the abductor muscle, placing the loose meat back onto the shell. Blend all topping ingredients and season with salt and pepper as needed. Top each mussel with a generous amount of the ginger pesto topping and serve.

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