A quick and easy delicious recipe that can be used for any shellfish


  • Fresh Live Mussels
  • Brown Onion
  • Garlic
  • Ginger
  • Butter
  • White Wine
  • Coconut Cream
  1. Take fresh live mussels, rinse and debeard.
    The general rule of thumb is live mussels will not enjoy the fondling nor the removal of their beard and as a result, they will remain tight-lipped.
    Any mussels that are gaping after your attention are probably best left for bait.
  2. Fine chop and fry an onion with garlic and ginger and a generous knob of butter
  3. On a medium heat brown off
  4. Once to your desired level of brown crank up pot or pan to hot.
  5. Add mussels and give them a stir in, then add quarter to half a glass of a drinkable kiwi white.
  6. Put the lid on and let the steam cook the mussels. It should only take a couple of minutes for the steam to cook the mussels through and allow them to pop open.
  7. Remove the lid, turn off the heat, drop in a cup of coconut cream stir the mixture well.
  8. Throw in herbs to suit and perhaps a few sliced chillies.
  9. Give it another stir then you are ready to plate up, or in this case bowl up.
  10. Enjoy…..any mussels that didn’t open after your best efforts are again, best left for bait.