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Mussel Toroi

Mussel Toroi


  • 1 dozen green lip mussels

  • 1 large punch of Pūhā

  • 1 clove of Garlic

  • 1 chilli

  • 2 litres of water

  • 3 table spoons of Salt


  • Wash and clean mussels place into large pot with water and boil

  • Add salt when mussels just start to open then remove mussels from the pot and leave to the side to cool down.

  • Strain water from the pot into another pot to remove grit and shell fragments.

  • Clean Pūhā and then rub leaves together to remove bitterness

  • Then place into the pot while the water is boiling for 1 minute then remove

  • Chop up Pūhā then remove mussels from the shell and chop into quarters

  • Remove seed from the red chillies and chop finely also chop up garlic cloves

  • Place all of the ingredients except water in to a large bowl and mix together

with your hands.

  • Place ingredients into a glass preserving jar with a knife poke around the bottle to release bubbles then seal.

  • This should last in your cupboard for up to a year once opened store in your fridge and use within 4 days.

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