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NZ Greenshell™ Mussels & Hijiki Salad

Cooking time: 30

Cooking method: Raw


Wasabi aioli

  • 2tsp wasabi paste
  • 2tbsp rice wine vinegar
  • 1 cup Japanese mayonnaise
  • sea salt
  • white pepper

Roasted peanut vinaigrette

  • ⅛ cup ginger peeled and minced
  • ⅓ cup rice vinegar
  • 2tsp peanut butter, smooth
  • ⅔ cup roasted peanut oil
  • sea salt

Hijiki salad

  • 1 cup hijiki
  • 1tbsp roasted peanut vinaigrette

To serve

  • 6 each New Zealand Greenshell™ mussels, cooked
  • 6tsp sweet soy



Cooking instructions

Wasabi aioli

  1. Combine wasabi paste and rice wine vinegar in bowl.
  2. Whisk until smooth, then whisk in Japanese mayonnaise.
  3. Season to taste and reserve.

Roasted peanut vinaigrette

  1. Combine ingredients in bowl, whisk until smooth and reserve.

Hijiki salad

  1. Place hijiki in a bowl.
  2. Add the roasted peanut vinaigrette and toss.
  3. Cover with plastic wrap and reserve in refrigerator.

To Serve

  1. Separate cooked mussels from half shell using a sharp knife.
  2. Put hijiki salad in shells.
  3. Put mussels back in shells, on top of salad.
  4. Spoon wasabi aioli on each mussel and dot tops of mussels with sweet soy. Serve immediately.

Recipe courtesy Nurtured Seafood, image by Patrick McDonnell photography.