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NZ Greenshell™ Mussel Cakes

Cooking time: 150

Cooking method: Stove top


  • 2tbsp olive oil
  • 2 celery stalks, very finely chopped
  • ⅔ cup onion, finely chopped
  • 500g New Zealand Greenshell ™ mussels, half shell (meat diced, shells retained for serving)
  • 2⅔ cups dry white bread crumbs
  • ¼ cup fresh chives, chopped
  • 2tbsp fresh parsley, chopped
  • ½cup mayonnaise
  • salt and pepper
  • 6tbsp all-purpose flour
  • 3 eggs
  • 1tbsp vegetable oil

Cooking instructions

  1. Heat olive oil in a heavy large skillet over medium heat. Add celery and onion, sauté until tender, about 5 minutes.
  2. Transfer to large bowl. Stir in mussels, ⅔cup breadcrumbs, chopped chives, parsley and mayonnaise.
  3. Season mixture to taste with salt and pepper. Mix very gently so not to crush the mussels.
  4. Using around ⅓cup mixture for each cake, form into twelve 2½inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one hour.
    Note: the mussel cakes (up to this point) and the mayonnaise can all be made one day ahead of when required.
  5. Place flour in small bowl. Whisk eggs to blend in another small bowl.
  6. Place remaining 2 cups bread crumbs in medium bowl. Coat each cake with flour. Dip into beaten egg, then into breadcrumbs, coating completely.
  7. Heat 1 tbsp vegetable oil in large skillet over medium heat.
    Note: Be sure the oil and skillet are hot when you add the mussel cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.
  8. Add cakes in batches, cook until golden brown and heated through, adding more on as necessary, about 5 minutes per side. Serve the mussel cakes with a flavoured mayonnaise of your choice.

Image and recipe courtesy Nurtured Seafood