Marlborough Steamed Mussels

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
15 - 30 mins
3 - 4
Geri Haenraets


  • 2kg Marlborough mussels
  • 2 cups cream
  • Lemon Jam:
  • 4 lemons - leave whole, but take the skins off two of them
  • 2 cups water
  • 1 cup sugar
  • thumb size piece of ginger
  • 3 red chillies
  • 3 dried lime leaves


  1. To make the lemon jam, reduce down all the ingredients in a pot, then blend to a puree and pass through a sieve to give a smooth consistency.
  2. Place scrubbed mussels in a pot, cover with cream, add 4 tablespoons of lemon jam. Cover pot, simmering gently until mussels start to open.
  3. Discard any that don’t open. Season to taste.
  4. Finish with wedges of lemons, and serve with lightly toasted ciabatta
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