14/09/2026
GREENSHELL MUSSELS
We love our Greenshell Mussels on the 1/2 shell from New Zealand! These mussels are revered as a sustainable seafood choice and are the perfect addition to seafood pastas, risottos and/or paella.
Here is our recipe for Classic Mussels Marinara:
Ingredients
2 tbsp extra virgin olive oil
1 small brown onion, diced
4 garlic cloves, minced
1 tsp chilli flakes (optional)
400g can whole peeled tomatoes, crushed
250ml fish or vegetable stock
1 cup dry white w**e (Pinot Grigio, Soave or Chardonnay work well)
1kg Dawson's Greenshell Mussels
½ bunch fresh flat-leaf parsley, finely chopped
10 fresh basil leaves, torn
Zest of 1 lemon
Salt and cracked black pepper
Crusty bread, to serve
Method
Prepare the mussels: If you're using Dawson's frozen Greenshell Mussels, simply remove them from the freezer and set aside. No cleaning or preparation is required. If using fresh live mussels, rinse under cold water, scrub the shells and remove any beards.
Cook the sauce: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir through the garlic, chilli flakes (if using) and lemon zest, cooking for another minute.
Add the crushed tomatoes, white w**e and stock. Season with salt and pepper, stir well and bring to a gentle simmer.
Cook the mussels: Add the mussels, cover with a lid and cook for 5–7 minutes until heated through.
Serve: Divide the mussels and sauce between bowls, scatter over the parsley and basil, and serve immediately with warm crusty bread.
Enjoy!
