New Zealand Mussel With Portobello Mushroom


  • 3 tbsp extra virgin olive oil

  • 30g big onions (wedged)

  • 10g garlic cloves (slices)

  • 20g red chilies (shredded)

  • 100g Portobello mushrooms

  • 5g fresh Dill

  • 70g cherry tomatoes

  • 350g half shell New Zealand mussels

  • 100ml chicken broth

  • 2 tbsp white wine


  • Salt


  • Fresh Dill


  1. Heat up 3 tbsp olive oil in the preheated sauce pan to stir-fry onion, garlic, red chilies, Portobello mushroom, fresh Dill and cherry tomatoes until aromatic.

  2. Add in mussels, chicken broth and white wine, bring to a boil, season with salt and chicken stock granule, toss well for further 2-3 minutes.

  3. Dish up on the serving platter, garnish with fresh Dill. Serve at once.

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