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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.



  • 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

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