I love mussels and cooking them up a bunch of different ways only adds to the deliciousness! Try my five toppings and create some of your own.
I love New Zealand Mussels and all the things you can do with them. And their beautiful green shells make them even more appealing. If you’ve never tried New Zealand Mussels you’re in for a treat!
When I have friends come over to watch a big game or just to socialize, I always try to find something fun to serve them. With the big game this weekend I think I came up with just the right dish, New Zealand Mussels Served 5 Ways!
My guests will be enjoying Buffalo Mussels, Garlic Mussels, Pesto Mussels, Mussels Italiano, and Mussels Diablo! Of course, there are lots of other toppings to choose from. Be creative and come up with your favorite toppings!
And if you don’t like mussels, these toppings will work well with Oysters or Clams! These Mussels were made using Frozen New Zealand Mussels on the half shell, but the black cultivated mussels you see in local grocers will work as well. Although I would advise steaming them first before adding the toppings before placing them in the oven.
If you love mussels click on these links for my recipe for Quick and Easy Steamed Mussels and for my Tuscan Mussels a variation on classical steamed mussels.
The video also shows how to make Roasted Red Pepper Hummus, Drunken Chicken Wings and Roasted Chic Peas.
New Zealand Mussels Served 5 Ways
Ingredients
- 30 New Zealand Mussels on the half shell
Italiano
- 2 tbsp marinara sauce
- 2 tbsp shredded mozzarella cheese
Buffalo
- 2 tbsp your favorite buffalo sauce
- 2 tbsp bleu cheese crumbles
Pesto
- 2 tbsp homemade or store bought pesto sauce
Garlic
- 2 tbsp melted butter
- 1 tsp chopped garlic
- 1 tsp chopped parsley optional to add color
Diablo
- 2 tsp olive oil
- 2 tsp grated romano cheese
- 1/2 tsp red pepper flakes
Instructions
- thaw out New Zealand Mussels and place on cookie sheet or baking dish
Italiano
- spoon marinara sauce on each mussel
- top with shredded mozzarella cheese
Buffalo
- top each mussel with buffalo sauce
- add bleu cheese crumbles on top of sauce
Pesto
- spoon pesto on to mussel (pesto may be cut with olive oil if its too strong)
Garlic
- Sautee chopped garlic lightly in melted butter (add parsley if using when done cooking)
- place in refrigerator and allow to firm up
- place mound of garlic butter on top of each mussel pressing in with your hand
Diablo
- drizzle olive oil on top of mussels
- sprinkle with grated romano cheese and red pepper flakes
- Bake mussels in 400 degree oven for 15-18 minutes or until cheese is fully melted
- Serve immediately
John says
A question Dennis.
Could I serve the pesto version cold in a seafood salad platter?
all of them are delicious hot!
Chef Dennis Littley says
You probably could John I’m just not sure how good it would taste. The pesto might be a little much for it. You could break the pesto down into more of a dressing consistency and serve it that way.
Natalie Blakey says
Love seeing NZ mussels being treated with respect! Although being a kiwi myself I love them fresh, raw out of the shell Haha, and an overcooked mussel in my eyes is a sin! but these flavors look amaze. And I’m definitely going to give them a go. Thank you xx
Chef Dennis Littley says
thanks Natalie, I wish I could get them fresh to really enjoy their delicious flavors, but even frozen they’re amazing!
Nicky says
Just purchased and I’m curious if its because of the species or the farming technique why these particular mussels do not have to be subjected to the steam to open test ( as bad mussels stay closed) ?
Chef Dennis Littley says
hi Nicky
New Zealand Mussels you find frozen in the grocery store have already gone through the process of making sure they’re safe to eat.
Debra C. says
You caught my eye with this meal chef, I do love my seafood! These mussels look spectacular!
PhillyBite says
Love this, mussels are often overlooked. love this recipe
Chef Dennis Littley says
thank you! I hope you enjoy them as much as we did
Dee says
I did these with olive oil garlic green pepper onions white wine fresh parsley and basil and lemon over linguine.
Chef Dennis Littley says
that sounds delicious Dee!
sylvie says
The pesto mussels look fabulous but if I have time enough, I’ll cook each version of these stuffed mussels, your dish is so yummy!
Chef Dennis Littley says
thanks sylvie!
Yolanda says
My daughter is gonna Love this! Thank you for sharing!
Chef Dennis Littley says
I hope you and your daughter enjoy the mussels Yolanda!
RubyDee says
Beautiful! I love Mussels, and must try these very soon.
Love your page Chef.
Chef Dennis Littley says
Thank you, the mussels were tasty and beautiful, a great combination! Hope you get to try them.
RavieNomNoms says
WOW Chef, this is amazing!! I honestly am not a big fan of mussels, but I think I could definitely give these a try!
They look awesome!
Chef Dennis Littley says
They were quite a surprise Raven, and the New Zealand Mussels are perfect for this type of presentation.
Caroline says
I love this idea, Dennis! Such a creative appetizer idea. Putting this on my weekend menu! Thanks for sharing.
Chef Dennis Littley says
I’m happy to hear that you liked my post Caroline, I hope you enjoy the mussels as much as we did!
Larry says
They look super good Dennis.
Chef Dennis Littley says
They were really tasty Larry, thanks!
Frank Mosher says
Great idea for serving mussels!! Have done some of these ideas with oysters, but not all, and it’s a shame that mussels are so underutilized, here in North America. Thanks
Chef Dennis Littley says
Thanks Frank, and you’re absolutley right, we don’t use mussels enough in dishes. These were delicious and easy to make!