Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Blue Mussels
(Mytilus Chilensis)

Green Mussels
(Mytilus Viridis)

Click on the item above to learn more.


10 Minute Prep Time
4 Servings


  • 1 kg mussels
  • 1 cup wine or water, for steaming
  • 80 g butter
  • 2 tablespoons canned green peppercorns in brine, drained and chopped coarsely
  • 2 teaspoons lemon rind, finely grated
  • ¼ cup fresh flat-leaf parsley, finely chopped


Scrub mussels, remove beards. Steam mussels in a large saucepan of boiling water or wine, uncovered until mussels open. Discard any that do not open. Remove and discard half of each shell.
Combine butter, peppercorns and lemon rind. Spread evenly over mussel meat in each shell.
Cook mussels, uncovered on a heated BBQ until heated through.
Just before serving sprinkle with parsley.

Click here to translate this page into several different languages


Dungeness Crab--- King Crab---Snow Crab--- Blue Crab--- Lobster--- Salmon--- Octopus--- Tuna--- Mackerel--- Herring

Seaurchin--- Monkfish--- Geoduck--- Shrimp--- Oysters--- Tuna-Roe--- Sardines--- Skate-Wings--- Mussels--- Moon-Fish

--- Grey-Mullet--- Conch--- Clams--- Sole--- Halibut--- Silver Pomfret---Yellow Croaker--- Mahi Mahi--- Marlin

--- Red-Snapper--- Emperor--- Moon Tail---Sword-Fish--- Seer-Fish--- King-Fish--- Trigger-Fish---Reef-Cod

Squid---Chilean Sea Bass---Red Fin Bream---Sea-Crab

© Copyright Starvin Marvin's Seafoods LLC