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    Ask Chef Dennis » Recipes » Main Meals » Seafood Recipes » New Zealand Mussels Served 5 Ways

    New Zealand Mussels Served 5 Ways

    Published: Apr 1, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley · 25 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.8 from 10 votes
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    Pinterest image for mussels five-ways

    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!

    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 Three ways. You can use any of these pestos 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

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    new zealand mussels with 5 different toppings on a white plate
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    4.8 from 10 votes

    New Zealand Mussels Served 5 Ways

    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.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Appetiser
    Cuisine: American
    Servings: 6
    Calories: 223kcal
    Author: Chef Dennis Littley

    Ingredients

    • 30 New Zealand Mussels on the half shell defrosted

    Italiano

    • 3 tbsp marinara sauce
    • 1 tbsp Romano cheese grated
    • 3 tbsp mozzarella cheese shredded

    Buffalo

    • 3 tbsp your favorite buffalo sauce
    • 3 tbsp bleu cheese crumbles

    Pesto

    • 3 tbsp homemade or store bought pesto sauce
    • 1 tsp olive oil

    Garlic

    • 4 tbsp melted butter
    • 1 tbsp chopped garlic
    • 1 tsp chopped parsley optional to add color
    • 1 tsp grated romano cheese

    Diablo

    • 2 tbsp olive oil
    • 2 tsp grated romano cheese
    • ½ tsp red pepper flakes to taste
    • ¼ tsp granulated onion sprinkle on each mussel
    • ¼ tsp granulated garlic sprinkle on each mussel
    • ¼ tsp sea salt sprinkle on each mussel
    US Customary – Metric
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    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: 223kcal | Carbohydrates: 3g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 734mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    Pinterest image for mussels five-ways
    « Pan Seared Scallops with Linguine al Pesto
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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. John

      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

        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

      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

        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

      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

        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.

      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

      June 27, 2018 at 9:31 pm

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

      Reply
      • Chef Dennis Littley

        June 28, 2018 at 1:28 am

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

        Reply
    6. Dee

      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

        July 01, 2017 at 12:01 pm

        that sounds delicious Dee!

        Reply
    7. sylvie

      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

        March 22, 2015 at 8:32 am

        thanks sylvie!

        Reply
    8. Yolanda

      February 28, 2015 at 2:50 pm

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

      Reply
      • Chef Dennis Littley

        March 01, 2015 at 8:18 am

        I hope you and your daughter enjoy the mussels Yolanda!

        Reply
    9. RubyDee

      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

        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

      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

        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

      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

        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

      January 29, 2015 at 8:58 am

      They look super good Dennis.

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:58 am

        They were really tasty Larry, thanks!

        Reply
    13. Frank Mosher

      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

        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

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