M. RICHARDSON
Mussels Recipes
Stuffed
Greenshell Mussels Mayonnaise:
Salad stuffing:
Method
In a food processor pour the vinegar, and juice onto the yolks and blend on high 1 minute. Then slowly drizzle the oil in until mulsified. Season with salt and pepper.
Combine the salad stuffing ingredients in a food processor on high for 30 seconds:
Slit and fill each mussel with a little of the salad stuffing then arrange on 4 plates and drizzle with mayonnaise.
Serves 4
Barbeque
Greenshell Mussels Method
Thaw mussels. (Or steam 2 dozen fresh mussels and remove top shell).
Mix honey, orange juice, oil and thyme together and pour over mussels. Leave to marinate at least 10 minutes.
On a barbeque or in a heavy pan, cook mussels (shell side up) until golden brown.
Garnish with orange segments.
Serves 4
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Mussel and Onion Stew |
Fresh mussels - 2 kg (4½ lb)
Dry white wine - 150 ml (¼ pint)
Butter -
25g (1 oz)
Onions - 2 large, chopped
Plain flour - 25g (1 oz)
Milk -
300 ml (½ pint)
Fresh parsley - 2 tbsp, chopped
Single cream - 2 tbsp
METHOD
Greenshell Mussels OscarMethod
Put white wine, together with any juices from the mussels, into a pan and boil until reduced by half.
Cut leeks and cucumber into very fine 5cm julienne strips. Melt butter in a pan and gently fry leeks for 5 minutes. Add ginger and cucumber and fry for 3 minutes. Add reduced wine, saffron and cream, bring to the boil and add the mussels, cover and simmer gently together for about 5 minutes or until mussels are piping hot.
Serves 4 as a starter, 2-3 as a light main course