Green-lipped mussels with kaffir lime, cider and spring onions

By: Nikki and Jordan Shearer

Masterchef NZ runners up Nikki and Jordan Shearer continue to impress us with their easy-to-make recipes, such as this one for green-lipped mussels with kaffir lime, cider and spring onions.

Mussels -recipe

Serves 4

The popular green-lipped mussels are readily available all around New Zealand and are a cultivated species providing huge economical benefits within the industry. There is nothing more satisfying and affordable than a huge bowl of steamed mussels and some crusty bread to mop up the juices.


  • 1.5 kg live green lipped mussels
  • 50g butter
  • 3cm ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 2 spring onions, sliced
  • 1 x 330ml bottle of apple cider
  • 2 limes


  1. To prepare the mussels, scrub well in cold running water and remove beards by pulling firmly towards the hinge. If any mussels do not close, discard.
  2. In a large pot, melt butter and saute ginger, garlic, chilli and kaffir lime leaf for approximately 1 minute.
  3. Add spring onion and cider. Cover and cook on high for 2 minutes, shake pot and cook for another 2 minutes or until mussels open.
  4. Remove from heat and discard any mussels that have not opened.
  5. Transfer mussels into a large bowl with the juices and squeeze over the juice of one lime.
  6. Serve with crusty bread and lime wedges.

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