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NZ Greenshell™ mussel lettuce parcels with Thai style dressing


  • 15 ea fresh live mussels
  • 50gm carrot – julienne
  • 50gm mung bean sprouts
  • 50gm red capsicum – julienne
  • 20gm peanuts – rough chopped
  • 20gm spring onions – julienne
  • 15gm dried banana chips – rough chopped
  • 15 young small lettuce leaves (small boat shape)


  • ½ red chilli (medium heat) – chopped
  • ½ garlic small clove – chopped
  • 1 tsp fresh ginger – fine grated
  • 5 fresh coriander leaves & stem
  • 20mls light soy sauce
  • 20gm palm sugar (if unavailable use brown sugar)
  • 1 tsp Thai fish sauce
  • 1 lime – juice only


  1. Steam the mussels until just cooked, set aside & allow to cool.
  2. Mix all other ingredients except the lettuce & mussels in a bowl.
  3. Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pick up as a wrap, place the whole mussel on top & lightly dress with the dressing.
  4. Can be garnished with more fresh coriander & a small jug of any left-over dressing. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel.


  1. Mix chilli, garlic, ginger & coriander & using a mortar and pestle or blender, crush until you have a rough paste. (Alternatively, chop all as finely as possible.)
  2. Add sugar in small amounts until dissolved.
  3. Add fish sauce and lime juice to taste.
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