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Green-lipped Mussels with spinach, lemon & horopito crumb


Wash the mussels in fresh water, removing any barnacles, or fibres. Heat a large saucepan or steamer with a little water and a small piece of the lemon rind.

When boiling place the mussels in the pan and cover. Allow to steam open for 5-8 minutes. Once all the mussels have opened, remove from the pan. If any mussels have not opened discard.

Open the mussels and remove the top shell. Trim away any excess fibres that may have got stuck in the shell. Place mussels in their half shell on an oven-proof tray.

Preheat the oven grill to 220°C.

Blitz together in a food processor or blender, the bread slices, spinach leaves, butter, horopito, or pepper and salt. Add the lemon juice and blend again.

Spoon a little of the crumb onto each mussel, covering the flesh.

Grill for 8-10 minutes, until the crumb is golden and bubbling. Serve immediately.

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Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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Servings per package: 3

Serving size: 40 g

Avg Quantity per serve Avg Quantity per 100 g
Energy  32 kJ 81 kJ
Protein 1.2 g 3.0 g
Fat, Total 0.1 g 0.3 g
– saturated <0.1 g <0.1 g
Carbohydrate 0.0 g 0.0 g
– sugars 0.0 g 0.0 g
Dietary Fibre 1.0 g 2.4 g
Sodium 7 mg 17 mg
Folate 88 ug (44% RDI*) 220 ug
Vitamin A  113 ug (15% RDI*) 283 ug

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 45 mins hourglass_empty Prep time 25 mins timer Cook time 20 mins people Serving 6-8 people info_outline Difficulty Easy
  • 1 cup LeaderBrand Baby Spinach
  • 24 Green-Lipped Mussels
  • 3 slices rēwena bread, or other fresh breadcrumbs
  • 50g cold butter
  • 1 tbsp dried horopito
  • 1 tsp salt
  • 1 lemon, rind and juice
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