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Baked lolo mussels

Serves   3
Prep time: 10 mins
Cooking time: 15 mins

Beautiful mussels (or if in Fiji, fresh water "Kai") slathered with coconut cream with a hint of lemon, baked in a half shell until lightly browned.





  • 24 mussels
  • 1 Can Coconut Cream
  • 1 small onion
  • 1 medium-sized tomato
  • Juice of half a lemon
  • 1 red chilli, deseeded and finely chopped
  • Salt and pepper


  1. Preheat oven to 180°C.
  2. Steam mussels until just opened. Remove from shell and chop finely. Reserve the best shells.
  3. Empty coconut cream into a jug or bowl, season with salt and pepper and add lemon to taste.
  4. Reserve about 100ml of coconut cream mixture in a separate bowl.
  5. Combine mussels, coconut cream mixture, onion, tomato and chilli together.
  6. Spoon the mixture into the the shells without over filling them.
  7. Lay the filled shells in a single layer of a baking tray. Using a spoon, ladle the remaining coconut cream mixture into each shell.
  8. Bake in a moderate oven for 10 minutes then grill for 5 minutes being careful not to dry the mussels out.
  9. Serve with boiled taro or a green salad.

New World Recommended Wine Pairing: Mud House Sauvignon Blanc