Smoked Chipotle Ginger Mussels

Discover the art of culinary alchemy with a dish that’s as simple as it is indulgent: green-lip mussels with a smoky butter sauce. This recipe isn’t just a meal; it’s a sensory journey that marries the briny bounty of the sea with the earthy whispers of smoked chipotle. It’s a testament to how a few quality ingredients can create a symphony of flavours that resonate with every bite. Perfect for a cozy night in or a lavish dinner party, these mussels will leave your guests raving about your kitchen prowess.

Serves 4


  • 2 cups of white wine
  • 1/2 onion, sliced
  • 1 kg (2.2 lbs) of live green-lip mussels
  • 80 g (2/3 cup) of butter
  • 5 cm (2 inches) piece of ginger, peeled and finely grated (retain the juice)
  • 1 tbsp of Tabasco Smoked Chipotle Pepper sauce
  • Salt and pepper to taste
  • 1 tbsp of finely chopped fresh Italian parsley
  • Your favourite artisanal bread (for mopping up the rich sauce)


  1. In a large pot over medium-high heat, combine white wine and sliced onion. Cook covered until the onion is translucent.
  2. Add the mussels, cover again, and steam. Remove mussels as they open and discard any that remain shut.
  3. Place opened mussels in a bowl with two tablespoons of cooking liquid to cool. Remove ‘beard’ and ‘tongue’ from each mussel.
  4. Melt butter on low heat. Stir in grated ginger with juice and Tabasco sauce. Adjust spiciness as desired.
  5. Add mussels and their juice to the butter sauce. Gently reheat until hot, avoiding overcooking.
  6. Stir in chopped parsley and serve immediately with bread.

Simon Says: To remove the ‘beard’ and ‘tongue’ from a mussel, pull the beard towards the hinge and out. Pinch away the ‘tongue’ once the mussel is open. Discard before cooking.

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