Kutai are the green-lipped mussels that are native to New Zealand.


Skill level

Average: 3.7 (3 votes)


  • 1 small red onion, slivered
  • 1 mild chilli, finely diced
  • handful of kalamata olives
  • 2 tbsp capers
  • 200 g goat’s feta, cubed
  • 9 fresh kutai (green-lipped mussels)
  • squeeze lime juice
  • good douse extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sprinkle onion, chilli, olives, capers and feta over the Kutai. Finish off with a good squeeze of limejuice and your favourite extra virgin olive oil.

Recipes from Anne Thorp’s Kai Ora, publsihed by Random House New Zealand