Mussels with Peppercorns

  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 320
Mussels with Peppercorns


  • 24 NZ Green Lipped Mussels, cleaned
  • ¼ cup water
  • ¼ cup white wine
  • ¼ cup pickled peppercorns
  • crème fraîche or yoghurt
  • fresh dill, chopped fine
  • 1 cup parmesan cheese, grated
  • breadcrumbs
  • 1 loaf ciabatta bread, sliced
  • 1 clove garlic
  • rice bran oil


  1. Preheat oven to grill 250oC.
    Steam mussels in a large lidded pot with with water and wine until opened, about 4 minutes.

    Remove from the shell, discard the foot and beard, then place back in the shell. Add 3 peppercorns to each and top with a tsp of Crème fraîche. Sprinkle with dill, Parmesan and breadcrumbs.

    Rub ciabatta slices with garlic, brush with oil then lightly sprinkle SIDS CRAZY LEMON. Place on an oven tray along with the mussels and grill until lightly brown.

    Inspired by John Campbell