Mussel omelette recipe

Neil Perry
Neil Perry's mussel omelette.
Neil Perry's mussel omelette. Photo: William Meppem

As an alternative to the mussels, keep a packet of frozen spanner crab on hand: it can go from freezer to omelette in about five minutes.


1kg mussels

3 free-range or organic eggs

4 cloves garlic, finely chopped

2 spring onions, finely sliced

1 tsp sea salt

1 tbsp shaoxing wine

1 tbsp oyster sauce

4 tbsp vegetable oil

fresh chilli paste or sriracha, to serve

baby coriander, to serve

steamed rice, to serve (optional)


1. Place the mussels in a pot with a tight-fitting lid, then place over high heat; the mussels will drop some juices and steam open. Don't overcook – pull the mussels out as they open. Drain the juice (you can discard or freeze for other uses) and remove all the mussels from their shells.

2. Whisk together the eggs, garlic, spring onions, sea salt, shaoxing and oyster sauce.

3. Heat the oil in a wok over high heat until just smoking. Drop in the egg mixture and gently stir until golden brown underneath and almost set, 1-2 minutes. Add the mussels and carefully flip the omelette over by placing a plate over the top, flipping quickly and sliding the omelette back into the wok. Cook until it starts to turn golden brown underneath, 1-2 minutes. Slide onto a plate, drizzle with chilli sauce, and garnish with baby coriander. For a whole meal, serve with rice if desired.

If you like this recipe, try Adam Liaw's Chinese-style omelette with prawns and oyster sauce.