Kitchen Tips

4 ways to get creative with mussels

They’re mighty fast to cook and delicious to eat – here are four new ways to enjoy our favourite kaimoana.

1. Tomato chilli mussels

Prep + cook time: 25 mins
Serves: 4
Melt 40g chopped butter in a large saucepan over medium heat; cook 2 crushed cloves garlic, 1 finely chopped medium onion and 2 thinly sliced, fresh, long red chillies for 2 minutes or until onion is soft. Add two 400g cans chopped tomatoes; bring to the boil. Add 2kg cleaned mussels to pan. Cover; cook for 5 minutes or until mussels open (discard any that don't open).

2. Thai-style mussels

Prep + cook time: 25 mins
Serves: 4
Stir 2 tablespoons Thai green curry paste in a large saucepan over medium heat for 30 seconds or until fragrant. Add 1½ cups each fish stock and water, 1 tablespoon fish sauce and 2 teaspoons brown sugar; bring to the boil. Add 2kg cleaned mussels. Cover; cook for 5 minutes or until mussels open. Add 400ml coconut milk; stir for 2 minutes or until hot. Sprinkle with sliced fresh green chilli. Serve with lime cheeks.

3. Chorizo mussels

Prep + cook time: 25 mins
Serves: 4
Cook 200g sliced cured chorizo in a large pan for 2 minutes or until browned. Remove. Cook 2 teaspoons sweet paprika in pan for 30 seconds or until fragrant; stir in a 400g can chopped tomatoes, pinch of sugar and 1 cup chicken stock; bring to the boil. Add 2kg cleaned mussels. Cover; cook for 5 minutes or until mussels open. Stir in chorizo and chopped flat-leaf parsley. Serve with lemon wedges.

4. Beer and thyme mussels

Prep + cook time: 25 mins
Serves: 4
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 finely chopped onion, 4 crushed cloves garlic and 3 sprigs thyme; cook for 2 minutes or until soft. Add 1½ cups beer; bring to the boil. Add 2kg cleaned mussels. Cover; cook for 5 minutes or until mussels open. Remove mussels. Add 60g chopped butter to pan; cook for 2 minutes or until combined. Season. Pour over mussels to serve.