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NZ Greenshell Mussels with Apple, Radish & Fried Yellow Split Pea Salad
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  • 212 New Zealand Greenshell Mussels – half shell
  • 1 Green apple (fine julienne)
  • 4 large Red Radishes (fine julienne)
  • 100gms (3.5oz) Yellow Split Peas
  • 1 Lemon (juice only)
  • 1 small bunch Micro watercress (or watercress finely chopped)
  • 1 tablespoon Avocado oil to taste Salt & ground white pepper

Serves 4

Wash & soak yellow split peas for approx two hours, rinse & dry slightly then deep or shallow fry in oil. Allow to drain on an absorbent paper towel & season with salt & pepper.  Loosen the mussel meat from the shell for ease of service.  In a mixing bowl toss the apple with the lemon juice then add the radish & watercress, dress  with avocado oil. Season to taste then add the fried yellow split peas.  Dress the top of the mussels with the salad.  Serve cold on a plate or platter – optional accompaniment is ponzu sauce or sweet miso dressing.

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