Kiwi with mussels ‘on the rocks’

​Required time: 30 minutes

Serves 4


  • 32 mussels, washed thoroughly and beards removed
  • 3 tbsps lemon juice
  • 4 tbsps kiwi diced in small cubes
  • 2 tbsps leek white diced in small cubes
  • 1 tbsp finely chopped parsley
  • 1 tbsp roasted hazelnuts, coarsely chopped
  • 100ml olive oil
  • Black pepper
  • Sea salt
  • Coarse sea salt for the presentation  


Steam the mussels in a steamer or a steam oven for approx. 8 min or until all mussels have opened. Allow to cool. Remove the mussel meat from the shells and halve. Make sure you have 32 nice half shells left.
Put a layer of coarse sea salt on an attractive plate.
Place the mussel shells on the salt.
Put a mussel in each shell.
Mix the rest of the ingredients into tasty vinaigrette.
Divide the vinaigrette over the mussels.
Serve immediately.

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