New Zealand Greenshell™ Mussels in Coconut Milk with Ginger and Cilantro
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine we have always utilised Greenshell™ Mussels with complimentary results.
At home, New Zealand diners recognise the Greenshell™ Mussel to be tender and succulent. Always a popular option.
Ingredients & Method
2Ibs New Zealand Greenshell Mussels (½ Shell)
2 inch piece Lemongrass
2 cloves Garlic (minced)
1 tsp Ginger (grated)
1 Onion small (julienne)
1 Bell peppers red (julienne)
2 tsp Vegetable oil
1 can Coconut milk
1/2 tsp Thai green curry
2 Limes (juice only)
2 Green onions (sliced ½ inch rings)
2 Tsp Cilantro (minced)
2 Thai basil (garnish)
Heat oil in a six quart wide pot on high heat. Saute the lemongrass, garlic, ginger, onion, and bell pepper, cook for one minute.
Add the curry, green onions, and saute for two minutes. Add the mussels and cook for two minutes. Add coconut milk and lime juice and bring liquid to a boil and cover tightly.
Steam the mussels until cooked through (above five minutes). Add cilantro and basil toss mussels in the steaming liquid.
Serve in large bowl.
New Zealand Greenshell™ Mussels in Half Shell
The high meat-to-shell ratio both enhances a customer’s value perception and requires fewer shells for an impressive display. Reducing plate costs and increasing margins. As an appetizer, New Zealand Greenshell™ Mussels in a tapas style application are a popular choice to share.
Ingredients & Method
16 New Zealand Greenshell Mussels (½ shell)
½ cup Breadcrumbs
1-2 tablespoons grated Parmesan Cheese
1 tablespoon finely chopped Parsley
2 cloves Garlic, crushed
Ground Black Pepper
Combine the breadcrumbs, cheese, parsley and garlic in a bowl with a grind of black pepper. Spoon a teaspoon of the mixture onto each mussel.
Place under a hot grill (or bake in the oven) until the toppings browns and the mussels are hot (1-2minutes)
Serve hot from the grill. Eat with a fork or fingers straight from the shell.
New Zealand Greenshell™ Mussels wrapped in Nori over a chilled Leek Potato and Saffron Soup
New Zealand Greenshell™ Mussels are a great source of haem iron. Containing over 3 times the haem iron of rump steak, on a per gram basis.
Of significance in comparing haem iron foods, 100 grams of steamed mussels (6 medium sized mussels) contains 12 mg of haem iron, providing 47% of the daily iron requirement for women aged 19–54 years, whilst 100 grams of lean beef contains only 3.4mg.
Ingredients Method
10gms (3oz) Onion (sliced)
40gms (1.5 oz) Leek (white part – chopped)
15gm (½ oz) Butter
500mls Vegetable stock
200gms (7oz) Potatoes (peeled & sliced)
6 threads Saffron
125mls Cream
Salt & Pepper to taste
Sweat onions & leek in butter, add the stock, potatoes & saffron. Simmer for 30-40 minutes until ingredients are soft.
Blend soup in a liquidizer & ass through a fine strainer. Return to a clean pot & reboil, season, remove from the heat & stir in the cream. Correct the consistency and flavour and then chill
Other Ingredients Method – Service
20 small New Zealand Greenshell Mussels (½ Shell )
3 sheets Nori paper (cut into strips)
1 Tomato (blanched, peeled & finely diced)
4 Chives spears (finely cut)
20 Bamboo cocktail forks
20 Shot Glasses
Individually wrap the mussel with the nori strip to the bamboo fork
Mix the diced tomato with the cut chives. Three quarter fill the shot glasses with the leek potato & saffron soup.
Drop a small amount of the tomato garnish on top of the soup.
Rest a mussel on top of the glasss & also garnish with a small amount of tomato garnish.
