In this recipe for green mussels, I will show you how to cook green mussels with ease. I steam the mussels in a 12-inch cast-iron skillet with garlic, shallots, wine, and butter. They cook quickly and make a delicious appetizer or main dish.
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What Are New Zealand Mussels?
New Zealand Mussels, scientifically known as Perna canaliculus, are a type of shellfish native to the coastal waters of New Zealand.
These mussels are commonly referred to as green-lipped mussels due to the distinctive green edges on their shells. The green-lipped mussel is larger and plumper than other mussel varieties, such as black mussels found in the US.
In terms of taste, New Zealand Mussels are renowned for their slightly sweeter flavor compared to other varieties.
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. This makes preparation effortless, requiring minimal effort on your part.
What is Mussels Mariniere?
This delicious steamed mussels recipe is known as Mussels Mariniere in French.
A classic French dish, Mussels Mariniere features fresh mussels cooked in a broth of white wine, shallots, garlic, and herbs.
What You Need
- New Zealand Green-Lipped Mussels
- Oil
- Garlic
- Shallots or a big yellow onion
- White wine
- Fresh parsley
- Butter
- Salt and Pepper
How To Cook Green Mussels
- First, defrost the mussels. You can remove them from your freezer and place them in the refrigerator overnight. If you're short on time, place the mussels in a large bowl of cold water. Change the water every 15 minutes, and they should be ready in about 30 minutes.
- Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add shallots or a diced yellow onion and garlic. Season with salt and pepper.
- Cook for 2 minutes or until the shallots are soft and aromatic. Then, add butter, parsley, and wine; cook for one minute.
TIP: I cooked these green mussels in a 12-inch cast-iron skillet. If you are cooking over two pounds, use a 6 or 8-quart pot with a tight-fitting lid.
- Add the mussels, increase the heat to high, and cover tightly. Cook for about 8 minutes, shaking the pan often.
- 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!
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?
This Green Mussels Recipe can go with spaghetti or rice. Or, you can eat it right out of the pot!
- Cauliflower Rice
- Tiny Roasted Red Potatoes
- Lemon Asparagus Rice
- Roasted Cauliflower, Carrots, and Asparagus
- Oven Roasted Baby Gold Potatoes
Serve the Mussels as an appetizer before Roasted Snapper with Old Bay, an easy fish recipe that tastes great!
What's The Difference Between Green and Black Mussels?
The difference between green and black mussels is subtle but distinct. These two species within the mollusk family exhibit notable differences:
Color: Black mussels have black and blue shells, while green mussels feature brown and black shells with a teal or green tint.
Size: Black mussels are typically smaller, measuring 2 to 4 inches in length, whereas green mussels are larger, ranging from 4 to 8 inches.
Flavor and Texture: Black mussels offer a sweet, briny flavor with a tender texture, while green mussels have a stronger flavor and firmer texture.
Unique Appearance: Green mussels have distinctive green-colored shells with a series of ridges and grooves along the surface. The green coloration comes from the presence of chlorophyll in their diet, obtained from phytoplankton.
Versatile Culinary Ingredient: 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.
Overall, these differences contribute to unique culinary experiences when cooking with either black or green mussels.
Summary
Green-lipped mussels, also known as New Zealand green mussels, offer a delectable seafood experience.
These mussels are slightly larger and plumper than their black counterparts and have a subtly sweeter flavor.
Conveniently packed in 2-pound boxes and available at many grocery stores and fish markets, these half-shell mussels come frozen, cleaned, and debearded for easy preparation.
For those cooking black mussels instead of green, use a 6 or 8-quart pot is to ensure ample space for them to open.
Remember, mussels cook quickly, so it's wise to have the rest of your meal ready before serving them.
If you're making this dish without wine, mix water with the juice of one lemon in its place.
Beyond their delicious taste, mussels are rich in protein, iodine, omega-3 fatty acids, vitamins, and minerals, offering both tremendous flavor and nutritional benefits.
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- Oven Baked Snapper with Key Lime Butter Sauce
- Florida Keys Shrimp Cocktail Appetizer
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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.
"Half shell" refers to a style where seafood, typically clams, oysters or mussels, are served with one-half of the shell intact. This means that the mollusk is presented with its shell divided into two parts, with one side removed to expose the meat while the other side remains attached.
"📖 Recipe"
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 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
- Defrost the mussels over night in the refrigerator. If you're pressed for time, defrost the mussels in a big bowl of cold water for about 45 minutes, changing the water every 15 minutes.
- In a 12-inch skillet or a large pot, heat oil until shimmering over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, until shallots are translucent and fragrant, 2-3 minutes. Add wine, chopped parsley, and butter. Season with salt and pepper. Cook one minute.
- Raise heat to high; add mussels. Cover tightly, and cook, shaking the pan frequently.
- Cover tightly, and cook for 8 minutes, shaking the pan frequently.
- Remove the mussels from the liquid and place in a large serving bowl. If you used black mussels, discard any mussels that didn't open. Season broth with salt and pepper; cook one more minute. Pour broth over mussels and 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.
- If you are on a Paleo, Whole30, or Kaufmann diet, substitute water mixed with the juice of one lemon for the wine.
L
Thanks for sharing