Pacific Palate with Don Genova

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Mussel Recipes

New Zealand Greenshell Mussel Recipes

Fifeshire Lime and Coriander Mussel Broil
Sprinkle a mixture of fresh breadcrumbs and finely chopped coriander over Greenshell mussels. Drizzle with a mixture of melted butter, chopped garlic, chopped fresh ginger, lime juice, salt and pepper. Brown quickly under the broiler and serve hot.

Fifeshire Mussel Salsa Cruda
Finely diced a mixture of tomato, red onion and green capsicum in approximately equal parts. Season with salt, pepper, lemon juice and freshly chopped coriander. Spoon the salsa over the defrosted Sealord mussels. Serve immediately.

Fifeshire "Onioned" Mussels
Saute a finely sliced red onion with a tablespoon of oil, brown sugar, fresh thyme and a splash of balsamic vinegar until caramelised and syrupy. Spoon over heated Sealord mussels and serve immediately.

Fifeshire Mussels-Mexico
Mashed a ripe avocado and mixed with an equal amount of mayonnaise. Spike with chopped chilli to taste. Spoon over the defrosted Sealord mussels.

General comments
Mussels are traditionally used in hot sauce applications, for example with pasta, rice and noodles. Fifeshire's full-bodied and richly flavoured mussels are superb in these applications but they are also unique in being able to be used as a colourful, flavoursome and extremely versatile appetiser. The above recipes take mere minutes to prepare and present: they are the epitome of simplicity.

From creating your own topping with something as simple as covering the mussel with a slice of smoked cheese and broiling, or brushing with your favourite chilli or barbecue sauce, culinary magic is only minutes away: from freezer to fork!

Don's Mussels Saganaki
An old friend from Edmonton taught me this recipe, as she had the great fortune of spending a couple of months in Greece every winter. This recipe can be made year-round using canned tomatoes. My friend Joe, the chef at Osteria Napoli in Vancouver, insists that La Molisana canned tomatoes are the best, and I agree. Try buying the ones that are packed with some basil leaf.


In a large, heavy-bottomed pot, heat the olive oil on medium-high heat, then add the onion, garlic and bell pepper. Sauté until the onion is translucent, then add the oregano and thyme. Stir around for a bit, then add the can of tomatoes and their juices, and the red wine. Bring to a boil, then simmer for a few minutes to let the flavors develop. Return to a boil, then throw in the mussels and cover the pot. Cook for about 3-5 minutes, or until the mussels have opened. Just before serving, stir in the feta cheese and basil leaves. Season to taste with salt and pepper. Ladle into bowls and serve with lots of crusty bread.

New Zealand Green-lipped Mussels in Fennel, Tomato & Saffron Broth
Recipe demonstrated by 900 West's Chef Shannon Walsh-Wrightson



  1. on low heat, sauté fennel, garlic, onion and saffron in a deep sauce pan for 2 minutes without browning.
  2. add white wine and simmer for 1 minute
  3. add tomato juice and diced tomatoes and cook for another minute
  4. add mussels, cover and simmer for 2 minutes
  5. season to taste with salt and pepper
  6. serve in deep bowl and garnish with croutons and chopped chives, or serve with crusty bread

Serves 2 as an appetizer

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Pacific Palate with Don Genova

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