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NZ Greenshell Mussels with Asian Salsa
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  • 24 New Zealand Greenshell Mussels – half shell
  • 100 gms finely diced Cherry Tomatoes 1 tablespoon finely minced Garlic
  • 1 tablespoon finely minced Ginger 1 piece finely minced Chili
  • 1/2 tablespoon Sesame Oil
  • 1/2 tablespoon Fish Sauce
  • Juice and zest of a Lime
  • 2 tablespoons fresh chopped Coriander
  • 2 tablespoons chopped Green Onion
  • 6 Water Chestnuts, peeled and diced

Makes enough for 24 mussels


Steam the mussels until just cooked, set aside and allow to cool. 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. Mix all salsa ingredients together and spoon onto cold mussels. Garnish with ground black sesame seeds.

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