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Home » Recipes » Seafood Recipes

New Zealand Mussels Served 5 Ways

Published: Apr 1, 2021 · Modified: Aug 7, 2022 by Chef Dennis Littley

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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

mussels with five different toppings on a white platter


 

My guests will be enjoying Buffalo Mussels, Garlic Mussels, Pesto Mussels, Mussels Italiano, and Mussels Diablo!

Table of Contents:
  • What Ingredients do I need to Make Mussels Five-Ways?
  • How do I make the toppings for the mussels?
  • What type of Mussels should I use for this dish?
  • Can I use Black Shell Mussels for Mussels Five-Ways?
  • How do I make Mussels Five-Ways?
  • More Shellfish Recipes You’ll Love!
  • Recipe: New Zealand Mussels Served 5 Ways

What Ingredients do I need to Make Mussels Five-Ways?

overhead views of ingredients 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?

a collage of images showing the four steps in making pesto

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.

overhead view of three pans with melted butter, sauce ingredients, and finished sauce

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.

garlic butter in saute pan on a wooden cutting board

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?

thirty mussels on the half shell on a half sheet pan

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?

unbaked mussels with five different toppings on a half sheet pan

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.

fully cooked mussels five ways on a sheet pan

Carefully remove the mussels from the oven and place on a serving platter for your guests.

mussels topped with five toppings on a white platter

And if you don’t like mussels, these toppings will work well with Oysters or Clams!

More Shellfish Recipes You’ll Love!

  • Quick and Easy Steamed Mussels
  • Tuscan Mussels  
  • Clams Casino
  • Oysters Rockefeller
  • Garlic Oysters

new zealand mussels with 5 different toppings on a white plate

New Zealand Mussels Served 5 Ways

Chef Dennis Littley
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.
4.85 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetiser
Cuisine American
Servings 6
Calories 223 kcal

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

Calories: 223kcalCarbohydrates: 3gProtein: 8gFat: 20gSaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 734mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 615IUVitamin C: 4mgCalcium: 99mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!
Pinterest image for mussels five-ways

Comments

    4.85 from 13 votes (8 ratings without comment)

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    Recipe Rating




  1. John says

    November 04, 2019 at 1:18 pm

    A question Dennis.
    Could I serve the pesto version cold in a seafood salad platter?
    all of them are delicious hot!

    Reply
    • Chef Dennis Littley says

      November 04, 2019 at 3:20 pm

      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.

      Reply
  2. Natalie Blakey says

    July 18, 2019 at 11:06 pm

    5 stars
    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

    Reply
    • Chef Dennis Littley says

      July 21, 2019 at 3:01 am

      thanks Natalie, I wish I could get them fresh to really enjoy their delicious flavors, but even frozen they’re amazing!

      Reply
  3. Nicky says

    July 11, 2018 at 10:51 pm

    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) ?

    Reply
    • Chef Dennis Littley says

      July 12, 2018 at 2:19 am

      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.

      Reply
  4. Debra C. says

    June 28, 2018 at 7:47 pm

    5 stars
    You caught my eye with this meal chef, I do love my seafood! These mussels look spectacular!

    Reply
  5. PhillyBite says

    June 27, 2018 at 9:31 pm

    5 stars
    Love this, mussels are often overlooked. love this recipe

    Reply
    • Chef Dennis Littley says

      June 28, 2018 at 1:28 am

      thank you! I hope you enjoy them as much as we did

      Reply
  6. Dee says

    June 29, 2017 at 8:15 pm

    I did these with olive oil garlic green pepper onions white wine fresh parsley and basil and lemon over linguine.

    Reply
    • Chef Dennis Littley says

      July 01, 2017 at 12:01 pm

      that sounds delicious Dee!

      Reply
  7. sylvie says

    March 22, 2015 at 1:52 am

    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!

    Reply
    • Chef Dennis Littley says

      March 22, 2015 at 8:32 am

      thanks sylvie!

      Reply
  8. Yolanda says

    February 28, 2015 at 2:50 pm

    My daughter is gonna Love this! Thank you for sharing!

    Reply
    • Chef Dennis Littley says

      March 01, 2015 at 8:18 am

      I hope you and your daughter enjoy the mussels Yolanda!

      Reply
  9. RubyDee says

    February 09, 2015 at 2:28 pm

    5 stars
    Beautiful! I love Mussels, and must try these very soon.
    Love your page Chef.

    Reply
    • Chef Dennis Littley says

      February 09, 2015 at 5:56 pm

      Thank you, the mussels were tasty and beautiful, a great combination! Hope you get to try them.

      Reply
  10. RavieNomNoms says

    February 02, 2015 at 9:46 am

    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!

    Reply
    • Chef Dennis Littley says

      February 13, 2015 at 9:00 am

      They were quite a surprise Raven, and the New Zealand Mussels are perfect for this type of presentation.

      Reply
  11. Caroline says

    January 29, 2015 at 9:57 am

    I love this idea, Dennis! Such a creative appetizer idea. Putting this on my weekend menu! Thanks for sharing.

    Reply
    • Chef Dennis Littley says

      January 29, 2015 at 11:33 am

      I’m happy to hear that you liked my post Caroline, I hope you enjoy the mussels as much as we did!

      Reply
  12. Larry says

    January 29, 2015 at 8:58 am

    They look super good Dennis.

    Reply
    • Chef Dennis Littley says

      February 13, 2015 at 8:58 am

      They were really tasty Larry, thanks!

      Reply
  13. Frank Mosher says

    January 29, 2015 at 8:53 am

    5 stars
    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

    Reply
    • Chef Dennis Littley says

      January 29, 2015 at 8:58 am

      Thanks Frank, and you’re absolutley right, we don’t use mussels enough in dishes. These were delicious and easy to make!

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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