Скачать или смотреть Smoked Green-Lipped Mussels with Tomato, Saffron and Mint

As we move into 2026, the winter months grow colder but the promise of new growth begins. In Aotearoa, we say the land rests before it gives again. It’s also when kai becomes deeper, slower, and more nourishing. New Zealand green-lipped mussels are one of the ocean’s gifts. Packed with more than half your daily protein in one serving, rich in minerals, clean, and full of life. They’re also readily available here in the UK frozen, affordable, and perfect for quick, healthy meals. This new recipe on my website brings together mussels with tomato, saffron, and white wine. It uses BLAK ELDUR, adding a deep, rich flavour that gently sweetens the broth and rounds out the spice. The result is a bowl that feels indulgent but sits light a guilt-free lunch that still feels like a celebration. Used sparingly, our sauce is more than heat. It’s a healthy addition to real food, made with care and flavour at its heart.

Ingredients
• 500g frozen half-shell green-lipped mussels, brushed with oil
• 1 shallot, thinly sliced
• 2 garlic cloves, sliced
• Pinch of saffron
• 150g diced or crushed cherry tomatoes
• 100ml white wine
• Pinch of chopped mint
• 1 tsp BLAK ELDUR
• Sea salt
• Olive oil

Method
Lightly brush the mussels with oil and place them face down on the Big Green Egg or grill for 1–2 minutes to pick up smoke and colour. If cooking indoors, sear the mussel meat briefly in a hot pan.

In a small pot or cast-iron pan, sweat the shallot and garlic in olive oil until soft and fragrant. Add the saffron and white wine, then reduce by half. Stir in the tomatoes and BLAK ELDUR, and simmer gently for 3 minutes to let the flavour round out.

Add the mussels to the broth, cover, and steam for 5–7 minutes until just cooked and the sauce has thickened slightly. Finish with chopped mint, a little sea salt, and a drizzle of olive oil.

Chef’s Notes
Frozen New Zealand green-lipped mussels are a quiet hero, packed with clean protein, affordable, and full of natural sweetness. When they hit the tomato and saffron broth, that richness deepens into something bright and comforting.
If you’re cooking on a Big Green Egg, try a mix of manuka and oak charcoal for soft smoke and depth. Indoors, a cast-iron pan over medium-high heat works beautifully. The touch of mint lifts the whole dish and keeps it light enough for lunch.
For a fuller meal, serve with a glass of crisp white wine or spoon it over grilled sourdough for a rustic winter starter.