New Zealand Green-Shell Mussels with Mooli, Hijiki, Chilli & Rocket

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Preparation info

  • Serves

    Six

    as a Starter
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

For this recipe I specify these native mussels from New Zealand as they are my firm favourite. Though much larger than the European variety, they are tender and extremely tasty. In England many supermarkets sell them frozen. If you can’t find green-shell mussels, use a smaller variety – they’ll just be less decorative! This dish is a real eye-catcher served in the individual mussel shells.