Skip to Content

Your store

Store details Change your store

Opening Hours

Today7:00am - 9:00pm
Thursday7:00am - 9:00pm
Friday7:00am - 9:00pm
Saturday7:00am - 9:00pm
Sunday7:00am - 9:00pm
Monday7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Store details
Welcome to PAK'nSAVE Choose a store
It looks like you're in the Upper North Island
Choose a store

Your Store

PAK'nSAVE Gisborne City Open Today 7:00am - 9:00pm
Change

Marlborough Steamed Mussels

Serves 4
Prep time: 15 mins
Cooking time: 15-30 mins

Marlborough's mussels are sought after around the world – you'll soon see why when you try these shelled treasures with a zesty hit of Asian flavour.

Recipe by: Geri Haenraets

Ingredients

Method

  • 2kg Marlborough mussels
  • 2 cups cream
  • 4 lemons - leave whole, but take the skins off two of them (lemon jam)
  • 2 cups water (lemon jam)
  • 1 cup sugar (lemon jam)
  • thumb size piece of ginger (lemon jam)
  • 3 red chillies (lemon jam)
  • 3 dried lime leaves (lemon jam)
View the method
  1. To make the lemon jam, reduce down all the ingredients in a pot, then blend to a puree and pass through a sieve to give a smooth consistency.
  2. Place scrubbed mussels in a pot, cover with cream, add 4 tablespoons of lemon jam. Cover pot, simmering gently until mussels start to open. Discard any that don't open.
  3. Season to taste. Finish with wedges of lemons, and serve with lightly toasted ciabatta
Recipe by:
Geri Haenraets, Head Chef. Craft, Dunedin

Monteith's Credit

Back to ingredients

FIND YOUR PAK'nSAVE STORE

Select a store