NZ greenshell mussels in coconut broth

by Metropol | December 17, 2025 8:33 am

Like most seafood dishes, mussels are best prepared simply, with a flavourful broth for dipping.

INGREDIENTS

• 20 greenshell mussels, scrubbed with beards removed
• 1 Tbsp oil
• 3 spring onions, sliced
• 1 large garlic clove, crushed
• 1/2 a red chilli, seeded and finely chopped
• 1 cup coconut cream
• 1/2 cup of water (more for a thinner broth)
• Zest and juice of half a lemon
• 1/2 cup whole coriander leaves
• 1/2 cup chopped parsley

METHOD

1. Heat oil in a large pot.
2. Add spring onion, garlic and chilli. Cook over medium heat until soft, about 3 minutes.
3. Add the coconut cream, water, and mussels. Cover pot with a tight-fitting lid and cook until the mussels have opened, around 4-5 minutes.
4. Use a slotted spoon to transfer mussels to a serving bowl, leaving the liquid in the pot.
5. Stir the lemon zest and juice, half the coriander and parsley into the liquid in the pot. Pour the sauce on top of the mussels.
6. Sprinkle with the rest of the coriander and parsley. Season with salt and pepper.
7. Serve with crusty bread to soak up the tasty broth.

WINE PAIR:
Try with an aromatic white like gewürztraminer, off-dry riesling, or crisp, zesty options such as sauvignon blanc or pinot gris.

TOP TIP:
Cook with fresh, tightly closed mussels.
If a shell is open, don’t use it. Mussels should open in boiling water within 3 to 5 minutes, and once they’re open, they’re ready.

Recipe with thanks to Aquaculture New Zealand. For more delicious seafood recipes, head to aquaculture.org.nz

Source URL: https://metropol.co.nz/nz-greenshell-mussels-in-coconut-broth/

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