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130g corn flour

130g rice flour

½ tsp chilli powder

1 tsp white peppercorns, finely ground

1 tsp flaky salt

16 New Zealand Greenshell™ Mussels

200ml milk

Oil for frying

Pineapple ginger puree

1 large fresh ripe pineapple, peeled, cored, & finely diced

5 tbsp lime, juiced

35g fresh ginger root, peeled & finely grated

1 small onion, finely diced

1 fresh red chilli, mild

50g sugar

100ml water


Lime wedges

  1. Combine together all dry ingredients, mixing well.
  2. Place the mussels into the milk (this ensures the dry ingredients stick to the mussels).
  3. Heat the oil to 185°C in a deep fryer.
  4. Remove the mussels from the milk, shake off any excess milk, then dredge the mussels in the dry ingredients ensuring the mussel is completely coated.
  5. Fry the mussels in small batches until the coating is crisp. Remove & drain on a paper towel. Keep the mussels hot until you serve.

Pineapple ginger puree

  1. In a medium saucepan place all the ingredients except the salt, & slowly bring to a simmer.
  2. Continue to cook on a low heat until the pineapple becomes soft & the mixture becomes thick, stirring regularly.
  3. Place the mixture into a food processor or blender & puree till smooth. Season to taste & allow to cool.
  4. Place the hot mussels on a serving dish with the pineapple ginger puree & garnish with lime wedges.

Recipe by Nurtured Seafood