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Tempura NZ Greenshell™ Mussels

Cooking time: 60

Cooking method: Pan-fry


  • 24 New Zealand and Greenshell ™ Mussels, half shell
  • 2tbsp fish sauce
  • 1 lime (juice and zest)
  • 2tbsp minced garlic
  • 3tbsp minced fresh ginger
  • 3tbsp finely chopped fresh coriander
  • 3tbsp finely minced spring onions
  • 2tbsp tom yum paste
  • 3 cups tempura flour
  • ice cold water
  • oil for frying

Sesame aioli 

  • 250g well cooked potato (allow to cool before use)
  • 3tbsp lemon juice
  • 2tsp minced garlic
  • 1tbsp minced ginger
  • ½tsp finely minced red chilli
  • 3 egg yolks
  • 3tbsp soy (light)
  • 2tbsp sesame oil
  • 250ml vegetable oil
  • salt & pepper as needed


  • lime wedges



Cooking instructions

  1. Trim the mussels, removing any fibrous tissue from inside the mussel cavity.
  2. In a bowl, mix the fish sauce and lime juice & zest with the garlic, ginger, coriander, spring onions and tom yum paste. Add the mussels and turn to coat. Marinate for an hour or so.
  3. Make the tempura batter, by placing two cups of tempura flour in a bowl and add enough iced water to make a thin batter. Do not over mix, a few lumps are ok.
  4. Heat a fryer or pan of oil for frying. Quickly toss the mussels in the remaining cup of tempura flour, and then coat into the tempura batter.
  5. Quickly fry, then place on a paper towel to drain.

Sesame aioli

  1. In a mixer, put in the potato and mash well. Add the lemon juice, garlic, ginger, chilli, egg yolks and soy, and mix well.
  2. Gradually add the oils, a little at a time and season to taste.

To serve

Serve the fried mussels with the aioli & a wedge of lime.

Note: Use a mixer for this, not a food processor as this will make the potato go tough and gluey

Image and recipe courtesy Nurtured Seafood