New Zealand baked mussels are absolutely divine. You will make these again and again. They are perfect to whip up when you have unexpected company or a treat anytime. Mussels are an often overlooked but they are absolutely delicious baked or steamed. Be sure to check out the recipe from Belgium if you love them. It is the their national dish called moules.
These green lipped mussels are typically found in the freezer section of most grocery stores. They come already on the half shell, all you need to do is cook them. These little treasures are abundant off the coast of New Zealand. I make this dish all the time. It is one of our favorite things.
They are healthy and very low calorie, that is until you smother them with mayo, sirachi, lime, sugar and cheese. I like to add some flying fish roe as a garnish but that is optional. I love the texture it adds to the bite. Actually they really are not too bad from a caloric standpoint even after you smother on all that goodness.
If you would like to make these Plant Paradox friendly just use avocado mayo instead of regular and swerve instead of sugar. You will not even notice the difference.
I made this recipe into a video so you can see how easy it is to make them. I hope you do, you will love them!
Please be sure to leave me a comment below and I would love to know if you have ever been to New Zealand and what your favorite food was. Also be sure to check out “Our Journey to New Zealand” if you would like to learn more about this island nation and get more authentic recipes.
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New Zealand Baked Mussels
New Zealand baked mussels are a succulent appetizer you will make again and again!
- 12 green lipped New Zealand Mussels
- 1/3 cup mayonnaise
- 2 Tablespoons Sirachi +/- to desired heat level
- Juice of 1/2 lime
- 1 teaspoon sugar
- 1/4 cup Parmesan cheese shaved or shredded to sprinkle on top
- 2 Tablespoons flying fish roe optional for garnish and texture
- Preheat the oven to 385 degrees F
- Rinse off the mussels in cold water
- place the mussels in a baking pan
- In a bowl mix together the mayo, sirachi, lime and sugar
- Spoon a teaspoon or so onto each mussel
sprinkle the tops with Parmesan cheese.
Bake for 12 minutes You may want to turn the oven to broil for another minute or 2 to get the cheese nice and melted. It should all be bubbly when you take it out.
- Remove from oven and plate
- add flying fish roe on top of each mussel if using