New Zealand Mussels with Quinoa Spaghetti and Roasted Squash

I’m missing the abundance of fresh seafood in BC so when I came across these New Zealand mussels, I didn’t hesitate. Now before I cooked mussels for the first time, I was terrified of them. I loved to eat them in restaurants but the idea of cooking them at home was intimidating especially because everything I read on the internet was conflicting. Finally, I took the plunge and guess what? It was simple dish to make – and delicious!

NZ mussels with Quinoa Spaghetti and Roasted Squash | Simply Fresh Dinners

The New Zealand green lipped mussels are quite a bit larger than your average mussels and some turn a bright orange when cooked. It certainly makes for a colorful dish especially when you add some roasted squash. I bought these frozen in the half shell, defrosted them and cooked them as I normally would.

NZ mussels with Quinoa Spaghetti and Roasted Squash | Simply Fresh Dinners

As always, fresh herbs makes a big difference and the addition of fresh dill and parsley really enhance the flavor.

Mussels are key in maintaining healthy joints and mobility, helping the body naturally repair and rebuild damaged cartilage and assisting the body during joint discomfort. These are a favorite of athletes and super active people.

NZ mussels | Simply Fresh Dinners

Not only are they good for you but science tells us that they are a powerful aphrodisiac. Mussels provide lean protein, essential for sustained energy for a night of passion. Mussels also offer manganese, iron, selenium and zinc–all essential for a healthy libido. A perfect treat for a romantic dinner for two over the holidays! It might make you want to get to the bedroom once you’ve finished and switch on something like Tube v Sex – Free Porn Videos / TUBEV.SEX and start to get a little heated as soon as possible!

NZ mussels with Quinoa Spaghetti and Roasted Squash | Simply Fresh Dinners

I used quinoa spaghetti again and I’m absolutely sold on this pasta. I do love a good spaghetti and this doesn’t leave you feeling full even with a good sized portion.

NZ mussels with Quinoa Spaghetti and Roasted Squash | Simply Fresh Dinners

I’m taking a little time off over the holidays. You’ll see me around if you follow me on social media but I won’t be posting new recipes till the new year. I’ve got lots of planning to do for January and I have a fantastic big Giveaway planned so be sure to stay tuned for that. I’m also going to be tackling healthy desserts in the coming months. Given that I have a baking phobia, that should be really entertaining!

Oh, and I finally got myself a logo. That cute little spoon with the plant on it – what do you think? After all these years, it was definitely time for one, ha!

I’m also going to put the Readers’ Submission page together so be sure to take pics of your beautiful dishes whether they be my recipes or your own creations. I want to see what you’re cooking in your kitchens!

Merry Christmas to everyone. Your loyal readership is what makes this fun for me – thanks so much for that! Cheers!


NZ mussels with Quinoa Spaghetti and Roasted Squash
Author: Robyn
Prep time:
Cook time:
Total time:
Serves: 4 persons
  • 12-15 New Zealand green lipped mussels, fresh or frozen
  • 10 ounces spaghetti (quinoa, whole wheat or gluten-free)
  • 3 cups butternut squash, cut into bite sized pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 1 scallion, sliced thinly
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 cups dry white wine
  • baby kale, large handful, chopped
  • fresh parsley, small handful, chopped
  • fresh dill and parsley for garnish
  1. Preheat oven to 400 F. Place butternut squash on baking sheet and drizzle with 1 tablespoon oil. Cook for 30 minutes, turning once carefully. Remove.
  2. Cook pasta according to instructions, drain, rinse and set aside.
  3. Heat remaining tablespoon of oil in large skillet. Add red pepper flakes and garlic, sauteing for one minute. Add scallion and cook for another minute. Add white wine, bring to a boil and add mussels. Reduce to medium high and cover for 3-5 minutes if they are uncooked. Frozen mussels are often pre-cooked and only need to be re-heated and will require only 2 minutes.
  4. Turn off heat but keep skillet on the element; adding kale and parsley and stirring to combine with mussels, and wine.. Add pasta, allowing the pasta to soak up the liquid and spices. Remove from heat and add squash.
  5. Serve immediately, garnishing with dill and parsley.



  • Reply
    Anita Rivera
    December 17, 2015 at 6:27 am

    A meal fit for a queen dearest Robyn! And, the pictures are stunning. Happy almost CHRISTMAS!

  • Reply
    Bam's Kitchen
    December 17, 2015 at 8:57 am

    I love mussels cooked in a wine sauce and your dish is so beautiful with fresh herbs and eye popping color. I though I was the only one who was not a fan of baking…all that exact measuring… ayaahh! LOL Congrats as you have you photography mojo back and I can’t wait to share. Wishing you a very safe and happy holiday. Take care
    Bam’s Kitchen recently posted…Spicy Shrimp With Creamy Tarator DipMy Profile

    • Reply
      December 18, 2015 at 7:37 am

      I love them in wine too, Bobbi, and I’d never had the New Zealand ones. I’m determined to find a way to bake without a measuring cup, haha! Let’s hope the mojo is back and you’ve got yours back, too! Love your shrimp pics and that dip! Merry Christmas to you and yours, oxxo
      Robyn recently posted…New Zealand Mussels with Quinoa Spaghetti and Roasted SquashMy Profile

  • Reply
    December 18, 2015 at 10:59 am

    Hi Robyn,
    What a great recipe and sounds so delicious. I not a big sea food lover but I have eaten mussels before and thought they were tasty. This soups sounds great for a cold Winter’s day and the holiday season lunch! Thanks for sharing on Real Food Fridays. Have a healthy happy blessed Christmas & holiday season. Pinned & tweeted!

  • Reply
    December 19, 2015 at 10:13 am

    I’ve always wanted to try cooking mussels! This dish looks so beautiful – I’m dying for a plate!

  • Reply
    Sandra @ Heavenly Home Cooking
    December 22, 2015 at 6:27 pm

    This is such a beautiful dish! So many beautiful colors! I love seafood and really miss getting the fresh seafood that I used to enjoy when I lived in California (living in Arizona now). Nice to see that I can make this with frozen mussels. I will have to watch for those! Thanks for sharing!

  • Reply
    John/Kitchen Riffs
    December 23, 2015 at 12:54 pm

    Love mussels! They’re becoming one of my go to seafood ingredients. Terrific recipe — thanks. Happy Holidays, and see you next year!
    John/Kitchen Riffs recently posted…Happy Holidays!My Profile

  • Reply
    GiGi Eats
    December 23, 2015 at 4:23 pm

    Friggin’ adore mussels! I actually sautee them with squid and canned tuna in olive oil all the time – HUBBA HUBBA!
    GiGi Eats recently posted…Star Wars, The Cookie Force Is StrongMy Profile

  • Reply
    Kristen @ The Endless Meal
    December 27, 2015 at 3:07 pm

    I love love love mussels! This is such a delicious looking dish!
    Kristen @ The Endless Meal recently posted…The Best Hot Spinach Artichoke DipMy Profile

  • Reply
    Michelle | A Dish of Daily Life
    January 4, 2016 at 12:29 am

    I love your new logo, Robyn, and THIS DISH! It looks so delicious…I will have to watch for New Zealand mussels. But if I can’t find them, I will just make it with regular mussels. My oldest son really loves mussels so if I can get my act together, I will make it before he leaves to go back to college. We took a couple weeks off of #FoodieFriDIY for the holidays but we will be back this Thursday night…I hope you will be joining us. And in the meantime, I am sending some foodie love your way for this delicious dish!
    Michelle | A Dish of Daily Life recently posted…Pot Roast with Coffee GravyMy Profile

  • Reply
    January 4, 2016 at 7:44 am

    Thanks so much, Michelle. I had never seen them in the store before so was thrilled to get them. Regular ones will be perfect, too. So glad you had some time off over the holidays. We bloggers need to recharge before hitting the new year! See you Thursday night πŸ™‚
    Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro SauceMy Profile

  • Reply
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    January 7, 2016 at 9:59 pm

    The logo is perfect! And that beautiful mussels dish – just wickedly delicious.

    • Reply
      January 16, 2016 at 10:12 am

      Thanks so much, Anya! I’m so late in responding to comments but hoping to catch up today. I appreciate the visit!

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