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New Zealand Mussels Recipe

Name: T-BONE PRIME STEAKHOUSEs New Zealand Mussels Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 2 lb fresh New Zealand green-lipped mussels (cleaned, beards removed); 1 cups cold water (for soaking/rinsing); 1 tsp kosher salt; 3 tbs unsalted butter; 1 tbs olive oil; 2 tbs shallots, finely minced; 3 tsp garlic cloves, smashed and minced; 1 tbs fresh ginger, peeled and thinly sliced; 3 cups dry white wine (e.g., Sauvignon Blanc); 1 cups low-sodium chicken stock or fish stock; 2 tbs lemon juice, fresh; 1 tsp soy sauce; 1 tsp fish sauce (optional, for umami); 1 cups fresh flat-leaf parsley, roughly chopped; 0.5 cups fresh cilantro, roughly chopped; 3 tbs green onions (scallions), sliced on bias; 1 tsp red chili (bird's eye or small red), thinly sliced (optional for heat); 0.5 tsp freshly ground black pepper; 1 loaf crusty bread or baguette, sliced; 4 pieces lemon wedges

Inspired by T-BONE PRIME STEAKHOUSE

Time35m

Serves4

Make New Zealand Mussels Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mussels

2 lb fresh New Zealand green-lipped mussels (cleaned, beards removed)

1 cups cold water (for soaking/rinsing)

1 tsp kosher salt

Broth / Steaming Liquid

3 tbs Unsalted butter

1 tbs olive oil

2 tbs shallots, finely minced

3 tsp garlic cloves, smashed and minced

1 tbs fresh ginger, peeled and thinly sliced

3 cups dry white wine (e.g., Sauvignon Blanc)

1 cups low-sodium chicken stock or fish stock

2 tbs lemon juice, fresh

1 tsp Aged soy sauce

1 tsp fish sauce (optional, for umami)

Aromatics & Herbs

1 cups fresh flat-leaf parsley, roughly chopped

1/2 cups fresh cilantro, roughly chopped

3 tbs green onions (scallions), sliced on bias

1 tsp red chili (bird's eye or small red), thinly sliced (optional for heat)

1/2 tsp freshly ground black pepper

To Serve

1 loaf crusty bread or baguette, sliced

4 pieces lemon wedges

Method

Mussels

Inspect and Clean

Place mussels in a large bowl and discard any with cracked shells or that do not close when tapped. Rinse mussels under cold running water, discarding sand and debris. Use a small knife to remove beards by pulling toward the hinge. If particularly sandy, soak mussels in 1 cup cold water with 1 tsp kosher salt for 15 minutes, swishing occasionally, then drain and rinse.

Keep cleaned mussels refrigerated until ready to cook. Do not soak for longer than 30 minutes.

Broth / Steaming Liquid

Prepare the Base

In a large, deep sauté pan or wide pot with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add minced shallots and sauté 2–3 minutes until softened and translucent but not browned. Add minced garlic and sliced ginger and cook 30–45 seconds until fragrant.

Deglaze and Build Flavor

Increase heat to medium-high, pour in 3 cups dry white wine to deglaze, scraping any browned bits from the pan. Let the wine simmer 1–2 minutes to reduce slightly. Add 1 cup chicken or fish stock, 1 tablespoon unsalted butter, 1 tsp soy sauce and 1 tsp fish sauce (if using). Stir in 2 tablespoons fresh lemon juice. Taste and adjust — the broth should be bright, slightly salty, and aromatic.

Cooking Mussels

Steam the Mussels

Bring the broth to a rolling simmer over high heat. Add the cleaned mussels to the pot in an even layer. Cover immediately with the lid and reduce heat to maintain a vigorous simmer. Steam 4–6 minutes, shaking the pot gently once or twice during cooking to redistribute mussels. Check after 4 minutes: mussels that have opened are done. Continue until almost all mussels open; discard any that stay tightly closed after 6–8 minutes.

While mussels steam, reserve the cooking liquid by using a slotted spoon to transfer mussels to a warmed large bowl; keep lid on pot to preserve liquid and aromas.

Finish & Garnish

Finish the Broth

Return the pot with reserved cooking liquid to medium heat. Stir in remaining 1 tablespoon butter to enrich the broth and swirl until melted. Taste and adjust with additional lemon juice (up to 1 tablespoon), salt or pepper if needed.

Combine and Garnish

Pour the finished broth over the mussels in the serving bowl. Sprinkle chopped parsley, cilantro, sliced green onions and thinly sliced red chili over the mussels. Grind 1/2 tsp black pepper across the top. Toss gently to coat.

To Serve

Serve mussels immediately with crusty bread for dipping and lemon wedges on the side. Provide a bowl for empty shells. Keeps best eaten within 30 minutes of cooking for texture and temperature.