Alright, so here is the deal: in case you have ever been to New Zealand or talked to a Kiwi about seafood, you would have heard them bragging about Green-Lipped Mussels. And honestly? They are hyped up and rightfully so. Not only are these mussels large and handsome, but they also sport this delicious salty taste, and this is what reflects the true flavour of the coastal beaches in New Zealand. They are also very healthy and have been discussed so much about their anti-inflammatory properties. Victory, victory, right?
A Little History
So, why are they called green-lipped? It is the shape of green you can see on the borders of their shells, so natural it is–such a gorgeous colour. They are New Zealand native mussels and are generally farmed in the clear and clean open waters that surround this country. They are something that kiwis have been picking and consuming since time immemorial; however, they have also entered highly competitive international markets as a so-called superfood
What is really beautiful is that this dish can be very simple and yet satisfying. Just steamed, grilled, baked, and even thrown into chowder, these mussels do not require much gilding-they are beautiful as they are.
Ingredients
Here’s a basic way to prepare green-lipped mussels—steamed with garlic butter and herbs. You’ll need:
- 1 kg fresh green-lipped mussels (scrubbed and de-bearded)
- 2 tablespoons butter
- 4 garlic cloves, finely chopped
- 1 small shallot or onion, minced
- 1/2 cup dry white wine (or vegetable broth as a substitute)
- Juice of half a lemon
- Fresh parsley, chopped
- Black pepper, to taste
Ingredient Substitutes:
- No wine? Use veggie or seafood broth
- No parsley? Fresh thyme or dill can work well
- Lemon juice missing? Add a little vinegar to it, then it’s gonna have a little tang
Instructions
Step 1: Rub the first and clean it. Rinse the shells under cold water and pull off and discard any beards that appear sticking out
Step 2: In a big pot, melt the butter on medium heat. Add garlic and shallots and fry for 2 minutes or so until just aromatic but not brown
Step 3: Add in the wine (or broth) and simmer
Step 4: Put the mussels in the pot and cover the pot with a lid, and steam them until they are cooked nicely (approximately 5-7 minutes). Shake the pot halfway
Step 5: When they open up wide, they are ready! Throw away those which failed to open
Step 6: Put a good squeeze of lemon juice, a sprinkling of the chopped parsley and a good grind of black pepper
Step 7: It is best served immediately, so that you can consider crusty bread to sop up all that garlicky broth
Serving Tips
You can also serve it generously in a large bowl — shells and all — with lemon wedges on the side and plenty of crusty toast or even a handful of golden fries. For a true Kiwi touch, pair it with a chilled, crisp Sauvignon Blanc — its bright, citrusy notes perfectly complement the fresh, briny flavour of the sea
Precautions
- The mussels should not be overcooked. They tend to go rubbery very quickly, so when they open, remove them from the heat
- Dispose of any uncooked mussels that have been left open–they are not good to eat
- Be careful to rinse them well so that you do not have grit in your dish
More About Green Lipped Mussels
Green-lipped mussels are not a regular lunch or dinner; they are some kind of small party in honour of rich New Zealand waters. They are simple to make, immensely satisfying and one of those things to which everyone says, Yums. They always take centre stage, no matter the cosiness of the dinner or laid-back lunch with friends
Next time you need something quick and kind of fancy, have a crack at these jewels of the sea.
