Mussels BBQ Recipe NZ: Fresh, Simple, Delicious

Dive into a flavor-packed BBQ recipe where New Zealand mussels meet a zesty marinade, perfect for grilling and impressing your taste buds!

Fancy some Kiwi-style BBQ mussels that’ll make Poseidon jealous? You’re in the right spot. I’ve got everything you need: fresh mussels, flavors that sing “Aotearoa”, and step-by-step instructions that promise delicious results. Let’s dive into some shell-shocking goodness!

Mussels BBQ Recipe NZ

mussels bbq recipe nz

Smoky, succulent, and kissed by the New Zealand sun, our BBQ mussels are a trident’s throw away from perfection. Picture this: you, a grill, and a heap of fresh mussels soaking up a burst of flavors. All this without the typical drama of deep-sea diving.

  • Cooking Method: Grilling
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cuisine Type: New Zealand


  • 2 lbs fresh mussels, scrubbed and debearded
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1 lemon, zest and juice
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Cooking Instructions

  1. Preheat your grill to medium-high, aiming for about 400°F (200°C). If your grill doesn’t have a temperature gauge, just throw a pretend tantrum—it’s cathartic.
  2. In a bowl, mix the minced garlic, olive oil, white wine, lemon zest, lemon juice, salt, and pepper. Feel like a mad scientist mixing a potion.
  3. Place the mussels on a large piece of heavy-duty aluminum foil. Drizzle the garlic-oil-wine mixture generously over the mussels. Smother them like you’re a loving parents pair.
  4. Fold the foil into a secure packet, ensuring no mussel-juice escapes. Leaky packets are the Titanic of BBQing.
  5. Place the foil packet on the grill. Let it cook for about 7-10 minutes, or until the mussels open wide like they’re doing yoga poses.
  6. Remove the packet carefully (it’s hotter than a sidewalk in summer). Pry it open and discard any mussels that refused to open. They’re just being dramatic.
  7. Sprinkle the chopped parsley over the mussels for that verdant flourish. Serve immediately.


  • Alternative Ingredients: Swap white wine with beer for a maltier flavor or use extra garlic if you’re not out to impress vampires.
  • Garnishing Options: Add a sprinkle of red chili flakes for a kick or some grated parmesan if you live dangerously.
  • Cooking Tips: To avoid rubbery mussels, don’t overcook them. Remember, even mussels appreciate a quick backyard sauna, not a prolonged steam room torture.