Skip to main content

Salt & Pepper Mussels

Cooking time: 40

Cooking method: Pan-fry


  • 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 juice, fresh squeezed & strained
  • 35g fresh ginger root, peeled & finely grated
  • 1 small onion, finely diced
  • 1 fresh red chilli, mild
  • 50g sugar
  • 100ml water
  • salt to taste
  • lime wedges



Cooking instructions

  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.

This recipe serves 4 people for a snack.

Image and recipe courtesy Nurtured Seafood