Coriander, Chilli and Lime Greenshell Mussels

This Thai style mussel salad makes a great light starter or canape at a gathering if served in lettuce cups.

Serves 6

  • 1 kg GreenshellTM mussel meat, debearded
  • 30ml of water
  • 30 ml fresh lime juice (Or use homegrown cold pasteurised lime juice)
  • 100g palm sugar, grounded
  • 50ml fish sauce
  • 60g fresh coriander
  • 50g chopped shallots
  • 35g fresh red chilli
  • 15 g lemongrass
  • 10g garlic cloves


  1. Prepare the lime juice marinade by mixing the water, lime juice, palm sugar and fish sauce until the palm sugar is completely dissolved
  2. Put the mussel meats in the marinade. Leave them in a refrigerated condition for overnight.
  3. Mix together the remaining ingredients. When serving, add the dry mix as a topping to the mussel meats with some marinade liquid into a serving cup/plate.



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