You would think that after my recent episode with “explosive clams”, I would shun shellfish forever. Not quite. I look at it as having to get right back on a horse after taking a nasty spill. If you don’t get the nerve back immediately, you may never try it again. But I wasn’t going to take many chances, these are New Zealand green lipped mussels, a source that has proven impeccable to us at least 2 dozen times in a row, without a single problem. So when I spied about a dozen of them leftover int he freezer, from a paella we made last night, I decided to try and grill them on the barbecue. In a medium sized sauté pan on medium high heat, add lots of olive oil. Next I added ½ of an onion, chopped. Add some chopped garlic, some chopped tomatoes, salt and pepper, and a dash of hot chilli pepper flakes. I spooned this mixture on top of each mussel (try to thaw them before cooking, but mine were still a touch frozen) and carefully put them on a very hot grill to cook for about 5-6 minutes…
The mussels will bubble as the meat and juices and the toppings cooks and as soon as they look done, remove them to a platter and sprinkle with some freshly chopped herbs, we happened to have some basil. They looked good, smelled great and the taste? Superb! The mussels were dominated by a smokey flavor, together with the always welcome tomato/garlic/onion/chili mixture and they really did taste yummy! I can think of lots of other things to put on these mussels the next time we barbecue them, but what an incredible revelation that they would taste so good on a charcoal grill. Just make sure you don’t tip them over so the precious liquids don’t all spill into the flames. The perfect appetizer to a beach grill/picnic! And it took literally 15 minutes from start to finish, assuming you had a fire already going…
More shellfish? Check out these previous posts:
Squid Ink Fettucine with Prawns and Mussels a la Marketman
Baked Scallops
Baked Mussels with Pancetta
Mussels with Black Beans a la Ming Tsai
Cold Mussels in a Mustard Vinaigrette
12 Responses
mussels are sooo good. . . so much flavor. . . you can never go wrong with it. . .yummy. . .
mussels are quite expensive here… but once in a while when we chanced upon some, pikit mata – bili and grill them.. oven grill with toppings of garlicky-cheese… yummy… as appetiser?? NO!! main course – yessss…. hehehe :) – disaster ang kaldero…ubos ang kanin!!!
Where I can these mussels? I love mussels but can’t find a reliable source. There are healthy-looking mussels on Farmer’s but hubby dissuades me from buying because of red tide, etc. I miss my mussels ;)
These pictures gave me the worst cravings! (Must… have… this… tonight.) Another great idea for the bumper crop of tomatoes this summer that haven’t been bottled, chutneyed, pickled or dried. Thanks MM!
they look yummy… now im hungry again :(
Where is the beer? The bread? They are good. We also cook them like tinola to combat the cold weather.
this post reminds me of one of my favorite restaurants in paris (on Champs Elysees) that serve les moules exclusively on the menu: LEon de Bruxelles (www.leon-de-bruxelles.fr). I especially love the smaller variety (black shell)from Prince Edward, Nova Scotia. For one small morsel, it is full of flavor. I may have to make a quick stop at whole foods tonight so I can try this recipe!
Baked New Zealand green mussels is another simple way of enjoying these shells. Top with minced garlic, ginger, tomatoes and basil then lightly drizzle with oyster sauce. Slide in the oven until golden and bubbly then enjoy!
Your pics looks real good and so appetising!These N.Z mussels are readily available here in Oz and we cook it whenever we feel like it,like right now……..
Hi MM. Thank you for your mussel recipes. I am fortunate to live in NZ where mussels are cheap (around Php100/kilo) so I’m always on the lookout for new ways to prepare them.
MM, have you tried Bagongon? I don’t know if they call it suso in other dialects but I am especially fond of it especially if it is cooked with gata, dahon ng gabi, lots of ginger and a pinch of curry. I also sprinkle it with roasted pepper flakes for the kick.
allen – you can get frozen NZ mussells in S&R at the Fort Bonifacio. A box of about a kilo half=shelled is aroung P390.00 definitely no fears of red tide! worth the price! hope this isn’t too late an info.