Ingredients:

  • 5 kg Fresh New Zealand Green-Lipped Mussels
  • 30 mL (2 tbsp) Olive Oil or Rapeseed Oil
  • 30 g (2 tbsp) Unsalted Butter
  • 2 Large Shallots, finely diced
  • 4 Cloves Garlic, minced
  • 15 g (1 tbsp) Fresh Ginger, grated (skin removed)
  • 1 Red Chilli, finely sliced (seeds in for heat, or removed for mild flavour)
  • 60 mL (1/4 cup) Dry White Wine (e.g., Sauvignon Blanc)
  • 400 mL (13.5 oz) Full-Fat Coconut Milk (use canned)
  • 120 mL (1/2 cup) Fish Stock or High-Quality Vegetable Stock
  • 5 g (1 tsp) Sea Salt
  • 2 g (1/2 tsp) Freshly Ground Black Pepper
  • 1 Lime, juiced (approx. 30 mL / 2 tbsp)
  • 30 g (1/4 cup) Fresh Coriander (Cilantro), roughly chopped
  • 2 Spring Onions (Scallions), finely sliced (for garnish)

Instructions:

  1. Clean the Mussels: Rinse the mussels thoroughly under cold running water. Scrub the shells to remove any grit or barnacles.
  2. Inspect and Discard: Tap any mussels that are slightly open firmly on the counter. Discard those that don't close immediately, or any with broken shells.
  3. De-Beard: Locate the 'beard' (the dark, stringy fibres). Firmly pull the beard towards the hinge (the pointed end) and rip it off.
  4. Prep Aromatics: Dice the shallots, mince the garlic, grate the ginger, and slice the chilli.
  5. Sauté Aromatics: Place the large pot over medium-high heat. Add the butter and oil. Once melted, add the shallots and sauté for 2-3 minutes until softened.
  6. Bloom Spices: Add the minced garlic, grated ginger, and sliced chilli. Cook for 1 minute until fragrant. Do not allow the garlic to burn.
  7. Deglaze: Pour in the white wine. Bring it to a rapid boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid by about half (1-2 minutes).
  8. Create the Broth: Pour in the coconut milk and stock. Add the salt and pepper. Bring the broth just to a gentle simmer, then reduce the heat slightly.
  9. Add Mussels: Tip the cleaned mussels directly into the simmering broth. Stir gently to coat them evenly.
  10. Steam: Place the lid tightly on the pot. Steam over high heat for 5 to 7 minutes. The mussels are done when they have completely sprung open.
  11. Finish: Remove the lid. Stir in the fresh lime juice and chopped coriander. Give it a final, gentle stir.
  12. Serve: Spoon the mussels and a generous amount of broth into deep bowls. Garnish with sliced spring onions. Crucially, discard any mussels that did not open.