This isn’t a traditional dish with a long cultural history (like paella or bouillabaisse). Instead, it’s a modern fusion creation that brings together ingredients from very different food traditions. Here’s the background:

 New Zealand Mussels

• The green-lipped musselis native to New Zealand and is one of the country’s best-known seafood exports.
• Traditionally, Māori communities steamed, smoked, or cooked them in earth ovens (hāngī).
• They became popular internationally in the late 20th century, especially in upscale restaurants and fusion kitchens.

 Sriracha

• Originated in Thailand (Si Racha, a coastal city).
• The modern bottled version (made famous by Huy Fong in California) became a global condiment in the 2000s.
• Its inclusion signals an Asian-inspired, spicy fusion

 Parmesan Cheese

• Classic Italian cheese, used worldwide for umami and savory depth.
• Pairing Parmesan with shellfish is not traditional in Italian cuisine, but it’s a hallmark of modern Asian-Western fusion, where melted cheese is combined with seafood (popular in Japan and Korea).

 Sesame & Seaweed

• Both are East Asian staples: sesame seeds used as garnish/texture, seaweed for umami.
• These tie the dish back toward a Japanese or Korean influence, where cheese-seafood fusion dishes (like grilled oysters with cheese or mussels with mayo/cheese and seaweed) are popular izakaya or street-style snacks.

 Fusion Concept

• This dish likely originated in contemporary restaurants or home kitchensexperimenting with fusion small plates.
• You’ll often see similar mussel recipes in modern gastropubs, Asian fusion restaurants, and coastal seafood housesthat blend:
  • New Zealand mussels (main ingredient)
  • Asian condiments (Sriracha, sesame, seaweed)
  • European cheese (Parmesan)
• The concept fits within the late-1990s to 2010s “global tapas” movement, where chefs layered cross-cultural flavors into shareable plates.

 In short:
The origin is modern fusion cuisine — combining New Zealand’s native mussels with Thai-American chili sauce, Italian cheese, and Japanese/Korean garnishes. It’s not a traditional recipe, but rather a creative, contemporary dish reflecting globalized food culture.