Lemon Herb Mussel Poke Salad

Demonstrated by: Chef de Cuisine Troy Terorotua.
Aloha Festivals with Tiki's Grill & Bar - August 1, 2003.



Lemon Herb Mussel Poke Salad

  • 1 lb shelled New Zealand green lip mussels
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon lemon pepper
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon thinly sliced fresh basil
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped Italian parsley
  • Zest of 1 lemon, blanched and thinly sliced
  • 1 Maui onion, sliced
  • 1/2 cup chopped green onion
  • 2 cups mixed greens
  • 10 grape or baby tomatoes
  • Carrot curls for garnish
  • Fried rice noodles for garnish


  1. In a glass bowl, place mussels, olive oil, lemon pepper, black pepper, garlic salt, and crushed red pepper; toss until evenly coated.
  2. Add basil, chives, parsley, lemon zest, and onions.
  3. Toss again and marinate in the refrigerator for one hour.
  4. Arrange greens and tomatoes on serving platter; top with mussel mixture.
  5. Garnish with carrot curls and fried rice noodles.

Makes 6 to 8 servings.


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