Green-lipped mussels are easily distinguished from other mussels by the dark green shell with a bright green lip that it is named for. You can get these mussels pretty much anywhere in New Zealand all year around, in Vietnam, we called it “chem chep”, but the New Zealand green mussel is famous for its size and medical benefits.
A fascinating look at the mussel’s history reveals that New Zealand’s indigenous Maoris have traditionally eaten them raw and have remained remarkably pain free. The truth is that the mussels are packed full of nutrients and can help restore our health in so many different ways.
In this green mussel recipe, I will share with you my very simple and easy-to-cook recipe of the freshly-picked green mussel that I collected at New Plymouth coast, where I live. This simple recipe can be applied to any green mussels which can be found at many supermarkets across North America. Let’s get in the kitchen with me.
Ingredients:
1kg green mussels, alive or frozen
For the hoisin dressing sauce
- 2 tsp olive oil
- 15g chopped garlic
- 15g chopped ginger
- 3 tbsp hoisin sauce
- 1/3 cup or 80ml water
- 1 tsp cornstarch/ corn powder (Cornstarch can be mixed with some water in advance)
- 1/2 tsp chili powder (optional)
For the spring onion dressing
- 2 tsp olive oil
- 70g chopped spring onions/ green onions
- a pinch of salt
- 50g roasted peanuts, crushed (optional)
- 20g fried shallots
Directions:
1. Wash the mussels:
- Scrub mussels under running water. Remove any beards if present. Most mussels sold at fishmongers are farmed, so they don’t have highly developed beards; however, wild mussels may have hairy growths that need to be pulled out with pliers.
- In a medium bowl combine 1 litre of water and 2 tbsp of salt; add mussels. Soak for 15 minutes; drain and rinse twice.
- Mussels should be alive when you cook them. Throw away any mussels that don’t close tightly when you tap on them.
2. Cook the mussels:
Put them all in a pot. Do not add more water since the mussels will release water on their own when cooked. Put the lid on and cook on medium high(?) heat for about 3 minutes. When you see the mussels start opening their shells, take them out of the pan right away to keep the tenderness of the meat. If you cook the mussels for too long, the meat will be tough and dry.
3. Prepare the hoisin dressing sauce:
- Heat the olive oil in a pan then add garlic and ginger in. Stir well until they turn golden brown.
- Add water, hoisin sauce and stir well. When the mixture comes to a boil, add cornstarch slurry (cornstarch + water) and quickly stir until the mixture is well combined and thickened. You may add some chili powder if you prefer a spicy kick to the sauce.
4. Prepare the spring onion dressing:
- Heat the olive oil in another pan then add spring onions in. Quickly stir the onions for 10-15 seconds. Make sure to not cook the onions for too long as they would lose their green colour.
- Finish with a pinch of salt for taste.
5. Grill the mussels:
- Break one shell off and use a knife to separate the meat from the shell. This helps make removal of the meat from the shell easier after grilling. Put all mussels on a baking tray.
- Brush some melted butter on the mussels then apply 1 tsp hoisin dressing sauce directly on each mussel.
- Grill them in the pre-heated oven for 10 minutes at 200 C degrees (395 F degrees)
6. Garnish:
Finish it up by sprinkling crushed peanuts and fried shallots on top. If you cannot eat peanuts, the mussels are still good without them!
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Ingredients
For the hoisin dressing sauce
- 2 tsp olive oil
- 15g chopped garlic
- 15g chopped ginger
- 3 tbsp hoisin sauce
- 1/3 cup or 80ml water
- 1 tsp cornstarch/ corn powder (Cornstarch can be mixed with some water in advance)
- 1/2 tsp chilli powder (optional)
For the spring onion dressing
- 2 tsp olive oil
- 70g chopped spring onions/ green onions
- a pinch of salt
- 50g roasted peanuts, crushed (optional)
- 20g fried shallots
Instructions
1. Wash the mussels:
- Scrub mussels under running water. Remove any beards if present. Most mussels sold at fishmongers are farmed, so they don't have highly developed beards; however, wild mussels may have hairy growths that need to be pulled out with pliers.
- In a medium bowl combine 1 litre of water and 2 tbsp of salt; add mussels. Soak for 15 minutes; drain and rinse twice.
- Mussels should be alive when you cook them. Throw away any mussels that don't close tightly when you tap on them.
2. Cook the mussels:
Put them all in a pot. Do not add more water since the mussels will release water on their own when cooked. Put the lid on and cook on medium high(?) heat for about 3 minutes. When you see the mussels start opening their shells, take them out of the pan right away to keep the tenderness of the meat. If you cook the mussels for too long, the meat will be tough and dry.
3. Prepare the hoisin dressing sauce:
- Heat the olive oil in a pan then add garlic and ginger in. Stir well until they turn golden brown.
- Add water, hoisin sauce and stir well. When the mixture comes to a boil, add cornstarch slurry (cornstarch + water) and quickly stir until the mixture is well combined and thickened. You may add some chili powder if you prefer a spicy kick to the sauce.
4. Prepare the spring onion dressing:
- Heat the olive oil in another pan then add spring onions in. Quickly stir the onions for 10-15 seconds. Make sure to not cook the onions for too long as they would lose their green colour.
- Finish with a pinch of salt for taste.
5. Grill the mussels:
- Break one shell off and use a knife to separate the meat from the shell. This helps make removal of the meat from the shell easier after grilling. Put all mussels on a baking tray.
- Brush some melted butter on the mussels then apply 1 tsp hoisin dressing sauce directly on each mussel.
- Grill them in the pre-heated oven for 10 minutes at 200 C degrees (395 F degrees)
6. Garnish:
Finish it up by sprinkling crushed peanuts and fried shallots on top. If you cannot eat peanuts, the mussels are still good without them!
