Succulent, and luxurious with minimal seasoning (only 4 ingredients), these Steamed New Zealand Green Shelled Mussels showcase mussels as they should be – simply defined and the star of the dish! If you’re looking for a quick weeknight meal that looks like it came straight from a fancy restaurant, look no further.
Serve these steamed mussels with crusty bread or toss them with pasta for an easy main course that will impress everyone.
I’ve never been to New Zealand, but it’s always been on my bucket list! The beautiful terrain, long and fascinating history, and of course, the diverse culinary scene of New Zealand has always been calling my name. I’m hoping one day soon I’ll be able to travel there to experience the beauty of the country and document my journey there!
In the meantime, I found green mussels at my local international market and they have been holding me over happily until I book my flight and pack my bags!
How are New Zealand greenshell mussels different from regular black mussels?
Green mussels are a species of mussel (perna canaliculus) found throughout New Zealand but are mostly concentrated in the northern and northern and central parts of the country. They are well known for being sweeter, plumper, and more flavorful than the average mussel. This type of shellfish has a shell with a bright green rim on the lip and inside holds brilliant orange flesh.
They are the largest mussel species, and they are also known as green-lipped mussels, because of their lovely deep green color on the lip on their shells. The color of their flesh can range from creamy white to bright orange.
The two main types of mussels are black (common) mussels and green mussels. They differ from blue mussels (also known as black mussels or common mussels) in size and taste. Green mussels are meatier but have have a milder, creamier taste, while black mussels lend bold flavor to dishes.
Like all seafood, fresh green lipped mussels are a great source of fatty acids, and a good source of zinc and iron, making them a wholesome seafood recipe to enjoy! Just throw on squeeze of lemon juice and some chopped parsley and you are ready to enjoy this very versatile shellfish! To learn more about mussel varieties I recommend taking a look at this nifty guide!
Green shelled mussels are one of the most sustainable seafood products in the world.
Green shelled mussels are grown in the sea using a technique called long-line farming, which is a long rope that is drawn out for the mussels to cling to. Unlike standard mussel farms, New Zealand green lipped mussels are harvested with an aim to minimize environmental impacts. Greenshell Mussels filter nutrients from the water and are universally recognized as an environmentally friendly food source.
Because of this sustainable practice, green lipped mussels can sell at a premium to black mussels, but if you consider the quality of the product, the sustainable fishing practices, and the fact that we can enjoy these mussels for generations as a result of those methods, then I personally think it’s worth it!
I am using green mussels on the half shell to save time to make these steamed mussels.
I recently discovered half-shell mussels are a thing and WOW do they save so much time, both cooking and eating. Kono is the brand that I use and I absolutely love their high-quality products and mission for sustainable seafood practices! I used the Kono Seafood Greenshell Mussels.
If you can only find full shell New Zealand mussels, that’s fine. Normally you won’t need to prep frozen mussels, but fresh ones should be soaked in cold water for 20 minutes to let all the debris get filtered out. Be sure to pull out the hairy “beard” on the mussel before cooking.
Ingredients to make steamed green shell mussels
Of all of the mussel recipes, what I like the most about these delicious steamed green mussels is how simple it is! You don’t need a lot of ingredients to really make these mussels shine.
All you need is some good quality olive oil, onion, white wine and sea salt. Throw it all in a pan with the mussels and steam away! Top the mussels off with some lemon wedges and fresh parsley and you have an amazing starter or main course with some crusty bread.
How to properly steam green shelled mussels
Like any other mussel variety, green shelled mussels follow the same rules when it comes to steaming -You need to be using high heat for a short amount of time! I find that the perfect amount of time to steam mussels is around 8-9 minutes. Too long and the mussels become tough and rubbery. Too low and well, they’re not cooked all the way through, and we definitely don’t want that.
For this recipe, we are using white wine as the steaming liquid. As the wine evaporates, it leaves behind a reduction that goes perfectly with the natural juices from the mussels and the onion. You can also use a lighter beer and it is also delicious.
What To Serve With New Zealand Green Shell Mussels
I’ve done all of these options before, but one of my favorite ways to enjoy the plump meat of these mussels is with a cold beer on the side! Try out some of these phenomenal options:
- Crusty bread
- Cooked linguine
- Herbed rice
- Lemon wedges
- Fresh parsley
Do you love 15-minute dinner recipes? Check out more easy recipes below:
- Bibim Guksu (Korean Spicy Noodle Salad)
- Soy Garlic Noodles (10 Minutes Only!)
- Avocado Toast with Pomegranat and Za’atar
INGREDIENTS
- green shelled mussels (frozen is easiest but fresh mussels work well too)
- extra virgin olive oil
- big pinch sea salt
- yellow onion, finely chopped
- dry white wine (Pinot Grigio is a great choice)
INSTRUCTIONS
- Heat the olive oil in a large deep pan over medium-high heat.
- Add the chopped onion and salt and cook until onion is tender, about 3-4 minutes.
- Add the mussels and the white wine.
- Shake the pan to even out the mussels and cover pan with a tight-fitting lid.
- Turn the heat up to high and steam the mussels for 8 minutes until cooked. If using fresh mussels, the shells will open up when the mussels are cooked.
- Discard any unopened shells and serve.
Steamed New Zealand Green Shelled Mussels
Ingredients
- 2 lb Green shelled mussels frozen is easiest but fresh mussels work well too
- 2 tbsp extra virgin olive oil
- 1 big pinch sea salt
- 1 yellow onion, finely chopped
- 1 cup dry white wine (Pinot Grigio is a great choice)
- fresh lemon wedges and chopped fresh parsley, to serve
Instructions
- Heat the olive oil in a large deep pan over medium-high heat.
- Add the chopped onion and salt and cook until onion is tender, about 3-4 minutes.
- Add the mussels and the white wine.
- Shake the pan to even out the mussels and cover pan with a tight-fitting lid.
- Turn the heat up to high and steam the mussels for 8 minutes until cooked. If using fresh mussels, the shells will open up when the mussels are cooked.
- Discard any unopened shells and serve with fresh lemon and parsley.
