Green-Lipped Mussels — Print Recipe

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

Ingredients

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.