In this easy green mussels recipe, I’ll show you how to cook New Zealand green mussels using the classic French recipe, Mussels Mariniere. I steam the mussels with garlic, shallots, wine, and butter, creating a rich broth that’s perfect for sopping up with crusty bread. They cook quickly, making a delicious appetizer or main dish.
What Are New Zealand Mussels?
New Zealand Mussels are a type of shellfish native to the coastal waters of New Zealand. They are known for a slightly sweeter flavor compared to black mussels.
These mussels are commonly referred to as green-lipped mussels due to the distinctive green shells.
The green-lipped mussel is larger and plumper than other mussel varieties, such as black mussels found in the US.
Interestingly, the color of the mussel's shell can indicate its gender, with white shells typically belonging to male mussels and orange shells to females. These mussels thrive in the cold waters of New Zealand.
Talley's green-lipped mussels come conveniently sold in half shells, already cleaned and blanched.
What's The Best Way To Cook Mussels?
The best way to cook mussels is with the classic French technique known as Mussels Marinière.
This traditional dish includes fresh mussels simmered in a flavorful broth made with white wine, shallots, garlic, and herbs. The resulting broth is delicious and ideal for soaking up with crusty bread.
What You Need
- New Zealand Green-Lipped Mussels
- Olive oil
- Garlic
- Shallots or a big yellow onion
- White wine
- Fresh parsley
- Butter
- Salt and Pepper
How To Cook Green Mussels
- To thaw the mussels, transfer them from the freezer to the refrigerator and let them sit overnight. If you're short on time, place them in a large bowl of cold water, changing the water every 15 minutes; they should be ready in about 30 minutes. Once thawed, pat them dry with a paper towel.
- In a large skillet, heat oil over medium-high heat. When the oil is shimmering, add shallots and garlic, seasoning with salt and pepper. Sauté for about 2 minutes, or until the shallots are soft and fragrant.
- Next, add butter, parsley, and wine, cooking for an additional minute. Add the mussels, raise the heat to high, and cover the skillet tightly. Cook for approximately 8 minutes, shaking the pan occasionally.
- Transfer the cooked mussels to a serving bowl. Season the broth with salt and pepper, then pour it over the mussels. Garnish with parsley and serve immediately for the best flavor. Enjoy!
TIP: I cooked these green mussels in a 12-inch cast-iron skillet. If you are cooking over two pounds of mussels, use a 6 or 8-quart pot with a tight-fitting lid.
Recipe Variations
- If you have prosecco or champagne, either can be used in place of the wine.
- For an alcohol-free dish, mix half a cup of water with the juice of half a lemon in place of the wine.
- For black mussels, cook for 8-10 minutes until they open; discard any unopened ones.
What Goes With Green Mussels?
Green mussels pair well with crusty bread, pasta, potatoes or a green salad.
Fresh parsley and lemon wedges can be used as garnish.
What's The Difference Between Green and Black Mussels?
While both green and black mussels belong to the same mollusk family, they have distinct characteristics:
Color: Black mussels, Modiolus modiolus, have black and blue shells, while green mussels, Perna canaliculus, have brown and black shells with a teal or green tint.
Size: Black mussels are smaller, measuring 2 to 4 inches in length. Green mussels are larger, ranging from 4 to 8 inches.
Flavor and Texture: Black mussels have a sweet, briny flavor with a tender texture. Green mussels have a bolder taste and firmer texture, while green mussels have a stronger flavor and firmer texture.
Appearance: Green mussels are easily recognized by their ridged, green-tinted shells, which get their color from the chlorophyll in their diet of phytoplankton.
Versatility: Green mussels are a versatile ingredient in culinary traditions worldwide. They can be steamed, baked, grilled, or added to soups, stews, pasta dishes, and seafood paellas.
Green mussels can be more expensive due to the costs associated with sustainable farming, labor-intensive harvesting, and processing. Additionally, high demand and limited supply, along with import costs for regions that don't produce them locally, contribute to their premium pricing.
Summary
Fresh green-lipped mussels, also known as New Zealand green mussels, are bright orange and green. New Zealand greenshell mussels are slightly larger and plumper than their black counterparts and have a slightly sweeter flavor.
To cook the mussels, we use a classic French method recipe called Mussels Mariniere. To prepare, thaw the mussels, sauté shallots and garlic in olive oil, then add butter, parsley, and wine before cooking the mussels.
It's so easy to make and takes only 10 minutes! Serve immediately for the best flavor, garnished with fresh parsley and lemon wedges.
If you're making this dish without wine, mix water with the juice of one lemon in its place.
Remember, mussels cook quickly, so have everything else ready before serving.
Beyond their delicious flavor, mussels are rich in protein, iodine, and omega-3 fatty acids, providing both tremendous taste and nutritional benefits, including anti-inflammatory effects.
Recommended Seafood Recipes
- Oven Baked Snapper with Key Lime Butter Sauce
- Florida Keys Shrimp Cocktail Appetizer
- Pan-Fried Yellowtail Snapper Recipe
- Oven Roasted Mahi Mahi
- Seared Mahimahi with Basil Butter
- Sautéed Shrimp with Coconut Aminos
- Blackened Swordfish
FAQ
Green mussels are native to the Indo-Pacific region, including Southeast Asia, the Indian Ocean, and parts of Australia. They are found in tropical and subtropical coastal waters, often attached to rocks.
Like other shellfish, green mussels are a good source of protein, omega-3 fatty acids, vitamin B-12, and minerals such as copper and iodine. They are also low in fat and calories.
Green-lipped mussels, also known as New Zealand green mussels, are from New Zealand. They are a specific species of mussel known scientifically as Perna canaliculus. These mussels are distinct for their greenish shell edges, which give them their name. Green-lipped mussels are known for their unique flavor and nutritional benefits.
"On the half shell" refers to a style where seafood, typically clams, oysters, or mussels, are served with one half of the shell intact. This means the mollusk is presented with its shell divided into two parts, one side removed to reveal the meat while the other remains attached.
Green Mussels Recipe
Ingredients
- 2 pounds green-lipped New Zealand Mussels
- 3 tablespoons olive oil
- 4 garlic cloves finely minced or pressed
- 2 shallots or 1 small yellow onion peeled and coarsely chopped
- ½ cup white wine, champagne, or prosecco
- ¾ cup chopped parsley
- 1 tablespoon unsalted butter
- salt and pepper to taste
- 2 lemons for serving
Instructions
- To thaw the mussels, transfer them from the freezer to the refrigerator and let them sit overnight. If you're short on time, place them in a large bowl of cold water, changing the water every 15 minutes; they should be ready in about 30 minutes. Once thawed, pat them dry with paper towels.
- In a large skillet, heat oil over medium-high heat. When the oil is shimmering, add shallots (or a diced yellow onion) and garlic, seasoning with salt and pepper. Sauté for about 2 minutes, or until the shallots are soft and fragrant.
- Add butter, parsley, and wine, cooking for an additional minute. Add the mussels, raise the heat to high, and cover the skillet tightly. Cook for approximately 8 minutes, shaking the pan occasionally.
- Transfer the cooked mussels to a serving bowl. Season the broth with salt and pepper, then pour it over the mussels. Garnish with parsley. Serve with lemon wedges.
Notes
- If you have prosecco or champagne, it can be used in place of the wine.
- To use whole mussels instead of half shell, cook the mussels in a 6 or 8-quart pot, not a skillet, so they have room to open.
- For an alcohol-free dish, substitute water mixed with the juice of one lemon for the wine.
L says
Thanks for sharing