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Mussels with Ginger Pesto topping

Cooking time: 15

Cooking method: Steam


  • 24 New Zealand greenshell mussels – half shell
  • 100g chopped spring onion
  • 30g chopped coriander
  • 30g minced fresh ginger
  • 20g minced fresh garlic
  • ½ tbsp fish sauce
  • ½ tsp minced red chili
  • ½ cup vegetable oil



Cooking instructions

  1. Steam the mussels until just cooked.
  2. 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.
  3. Blend all topping ingredients and season with salt and pepper as needed.
  4. Top each mussel with a generous amount of the ginger pesto topping and serve.

Image and recipe courtesy Nurtured Seafood