Green-Lipped Mussels

Name: Green-Lipped Mussels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: New Zealander
Ingredients: 1kg green-lipped mussels, scrubbed and debearded; 200ml dry white wine; 4 cloves garlic, sliced; 1 shallot, finely diced; 2 tbsp butter; 1 cup fresh parsley, chopped; 1 lemon, juiced; Salt and pepper; Crusty bread for serving

Green-Lipped Mussels (green-lipt MUSS-els)

Steamed New Zealand Mussels

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 226 kcal

Plump green-lipped mussels steamed in white wine, garlic, and fresh herbs, served in their iridescent shells with crusty bread for dipping.

Nutrition & Info

Protein 26.0g

Carbs 8.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

large pot with lid colander bread knife

Presentation Guide

Vessel: deep bowl

Garnishes: parsley, lemon wedge

Accompaniments: crusty bread, white wine

Ingredients

1kg green-lipped mussels, scrubbed and debearded
200ml dry white wine
4 cloves garlic, sliced
1 shallot, finely diced
2 tbsp butter
1 cup fresh parsley, chopped
1 lemon, juiced
Salt and pepper
Crusty bread for serving

Instructions

1
Scrub mussels under cold running water and remove beards. Discard any mussels that are open and do not close when tapped firmly.
2
Melt butter in a large pot over medium heat. Add garlic and shallot, cooking for two minutes until fragrant and softened.
3
Pour in white wine and bring to a vigorous boil. Add mussels and cover tightly with a lid.
4
Steam for four to five minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.
5
Scatter chopped parsley over the mussels and squeeze lemon juice into the broth. Season with pepper.
6
Serve immediately in deep bowls with the aromatic broth and thick slices of crusty bread for soaking up the juices.

💡

Did You Know?

New Zealand green-lipped mussels are found nowhere else in the world and can grow up to 24 centimetres long, twice the size of common blue mussels.

Chef's Notes

Equipment Tips

large pot with lid
colander
bread knife

Garnishing

parsley, lemon wedge

Accompaniments

crusty bread, white wine

The Story Behind Green-Lipped Mussels

Green-lipped mussels are unique to New Zealand and have been harvested by Maori for centuries. Archaeological evidence shows middens full of mussel shells dating back hundreds of years along the Marlborough Sounds. Today New Zealand is the world's largest producer of green-lipped mussels, farmed sustainably on longlines in pristine waters. The species has become an icon of New Zealand's clean, green food identity.

🕐 Traditionally enjoyed dinner starter or light meal 📜 Origins: Contemporary New Zealand

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