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!
Updated from original post January 28, 2015
My guests will be enjoying Buffalo Mussels, Garlic Mussels, Pesto Mussels, Mussels Italiano, and Mussels Diablo!
What Ingredients do I need to Make Mussels Five-Ways?
Let’s start by gathering the ingredients we need to make my New Zealand Mussels with Five Toppings. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make the toppings for the mussels?
Pesto couldn’t be easier to make and here is where I teach you how to make Pesto Genovese. You can use it on your mussels.
For the buffalo sauce, you can use your favorite buffalo sauce or I can teach you how to make my legendary buffalo sauce.
The Diablo is simply olive oil, with a sprinkle garlic and onion powder, sea salt, crushed red pepper and grated Romano cheese.
The Garlic mussels are my wife’s favorite, and I use the same method I used for my Garlic Oysters.
Last but not least is the Mussels Italiano, which consists of a little marinara sauce with a sprinkle of Romano cheese and shredded Mozzarella.
What type of Mussels should I use for this dish?
For Mussels that have toppings or stuffed mussels, my choice is New Zealand mussels. You can find them in the frozen seafood section of your grocery store packed in a two-pound box.
There are 28-32 mussels per box depending upon their size. There a beautiful green shell mussel, plump and sweet. Much larger than the the black shelled mussels you usually see.
They are pre-cooked and on a half shell which makes them very easy to use. Just defrost, top and bake and you’ll look like a superstar in the kitchen!
Can I use Black Shell Mussels for Mussels Five-Ways?
Yes, you can. But you’ll have to steam them first so they’re cooked and easy to open.
How do I make Mussels Five-Ways?
After getting the toppings together it’s just a matter of adding them to the mussels.
Place the finished mussels on a baking sheet and place into a preheated 400-degree oven for 18-20 minutes or until the cheese has fully melted on the Mussels Italiano.
Carefully remove the mussels from the oven and place on a serving platter for your guests.
And if you don’t like mussels, these toppings will work well with Oysters or Clams!
More Shellfish Recipes You’ll Love!
New Zealand Mussels Served 5 Ways
Ingredients
- 30 New Zealand Mussels on the half shell defrosted
Italiano
- 3 tablespoon marinara sauce
- 1 tablespoon Romano cheese grated
- 3 tablespoon mozzarella cheese shredded
Buffalo
- 3 tablespoon your favorite buffalo sauce
- 3 tablespoon bleu cheese crumbles
Pesto
- 3 tablespoon homemade or store bought pesto sauce
- 1 teaspoon olive oil
Garlic
- 4 tablespoon melted butter
- 1 tablespoon chopped garlic
- 1 teaspoon chopped parsley optional to add color
- 1 teaspoon grated romano cheese
Diablo
- 2 tablespoon olive oil
- 2 teaspoon grated romano cheese
- ½ teaspoon red pepper flakes to taste
- ¼ teaspoon granulated onion sprinkle on each mussel
- ¼ teaspoon granulated garlic sprinkle on each mussel
- ¼ teaspoon sea salt sprinkle on each mussel
Instructions
- thaw out New Zealand Mussels and place on cookie sheet or baking dish
Italiano
- spoon marinara sauce on each mussel
- sprinkle a little grated Romano cheese on top of the marinara
- 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)
- drizzle a little on each mussel after applying pesto
Garlic
- Sautee chopped garlic lightly in melted butter
- add romano cheese and parsley to the garlic butter after removing it from the stove top.
- place the garlic butter in the refrigerator and allow it to firm up
- place a mound of the garlic butter on top of each mussel pressing in with your hand
Diablo
- drizzle olive oil on top of mussels
- sprinkle with granulated garlic, granulated onion, 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
Nutrition
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!