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Thai style Mussel lettuce parcels

Cooking time: 50

Cooking method: Steam


  • ½ red chilli (medium heat), chopped
  • ½ garlic clove, chopped
  • 1tsp fresh ginger, fine grated
  • 5 fresh coriander leaves and stem
  • 20ml light soy sauce
  • 20g palm sugar (or brown sugar)
  • 1tsp Nam Pla (Thai fish sauce)
  • 1 lime, juice only
  • 15 New Zealand Greenshell™ mussels, half shell
  • 50g carrot, julienne
  • 50g mung bean sprouts
  • 50g red capsicum, julienne
  • 20g peanuts, rough chopped
  • 20g spring onions, julienne
  • 15g dried banana chips, rough chopped
  • 15 young small lettuce leaves (small boat shape)

Cooking instructions

  1. Mix chilli, garlic, ginger and coriander and using a mortar and pestle or blender, crush until you have a rough paste (alternatively, chop as finely as possible).
  2. Add sugar in small amounts unit dissolved.
  3. Add fish sauce and lime juice to taste.
  4. Steam the mussels until just cooked, set aside and allow to cool. 
  5. Mix other ingredients except the lettuce and mussels in a bowl. 
  6. Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pick up as a wrap. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel. 
  7. Place the whole mussel on top and lightly dress with the dressing. 

Image and recipe courtesy Nurtured Seafood