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NZ Greenshell™ Mussel 'Mac and Cheese'

Cooking time: 50

Cooking method: Stove top


  • water to boil
  • salt
  • 200g uncooked elbow macaroni
  • 100ml heavy cream
  • 1 small red onion, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • ½ cup grated cheddar cheese
  • 100g New Zealand Greenshell™ mussel meat
  • 40 additional Greenshell™ mussels in half shell to serve
  • 30g parmesan, grated
  • 30g breadcrumbs (plain dry)

Cooking instructions

  1. Heat a large pot of water until it reaches a rolling boil. Add enough salt to make the water taste of the sea. Add macaroni elbows and cook for 6 minutes or until tender. Drain water from pot and reserve pasta.
  2. In a separate pot, heat cream. Add finely diced onion, celery and carrot. Cook for a further 4 minutes until the vegetables have imparted their flavour. Add cheese and reduce heat to a gentle simmer. Add cooked macaroni elbows, remove from heat and add the mussel meat. Allow the mix to cool. 
  3. Stuff the cooled mixture into additional mussels or serve the macaroni mix in reserved mussel shells. Sprinkle with parmesan and breadcrumbs and heat under a hot grill for 1-2 minutes before serving. 

Image and recipe courtesy Nurtured Seafood