Do you know about green-lipped mussels?
Green-lipped mussels are harvested in places like New Zealand, and they are in season around March.
This shellfish possesses unique characteristics in both flavor and texture that set it apart from other shellfish, making it appealing for its versatility in various dishes.
This article is a feature summarizing its characteristics and various recipes!
Discover your favorite dishes from a wide variety of cuisines!
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What is green-lipped mussel?
The green-lipped mussel is a type of mussel native to New Zealand.
Additionally, its formal name is Perna canaliculus.
This shell has a distinctive feature: as its name suggests, the rim (the lip portion) is green.
This variety is larger and thicker than typical mussels, giving it a special quality.
The name “Green-lipped Mussel” is exactly what it looks like, and it is commonly known by this name rather than its formal scientific name.
Additionally, this shellfish is primarily harvested in the cold, pristine waters surrounding New Zealand.
Aquaculture is thriving in the intricate coastal valleys known as the Marlborough Sounds and on the Coromandel Peninsula in the northern part of New Zealand's North Island.
To protect natural resources, much of what is currently available is strictly managed aquaculture.
It is farmed in waters with gentle currents and_ abundant plankton.
The appeal of such green-lipped mussels is that they have little peculiar taste and_ a strong umami flavor.
A subtle sweetness and flesh that resists shrinking even when overcooked.
And because it has almost no unpleasant odor, it is highly regarded as an ingredient that pairs well with a wide variety of dishes.
Therefore,
- Steamed dishes
- White Wine Stew
- Cream-based
- Ethnic cuisine
and are used in a variety of dishes.
Dishes using green-lipped mussels
Steamed Green-lipped Mussels
First is steamed dishes.
Not only in New Zealand, but also in regions like France and Belgium where mussels are eaten, they are enjoyed as a classic dish that lets you savor the flavor of the ingredients.
Green-lipped mussels in particular have a strong umami flavor and large meat, making them a satisfying dish even when simply steamed.
And compared to regular mussels, they are characterized by their rich flavor and mellow aftertaste.
How to make them
Ingredients
- Green-lipped mussels (in shell)...approx. 500g
- White wine or sake … 50–80 ml
- Garlic … 1 clove (optional)
- Olive oil or butter … a small amount
※Can be cooked even when frozen with the shell partially intact.
Pre-processing
- Lightly rinse off any dirt on the shell.
- If there are any hairs (leg hairs), I will pluck them out.
※Frozen items often require no pre-processing.
Cooking Instruction
- Add oil (or butter) and garlic to a frying pan or pot, and lightly sauté until fragrant.
- Add green-lipped mussels.
- Add white wine (or sake) and cover.
- Steam over medium heat for 3 to 5 minutes.
- Once the shells open, they're done (discard any that don't open).
Finishing Touches & Arrangements
- Sprinkle black pepper
- Sprinkle parsley and herbs
- Add a small amount of butter to the steaming liquid to enhance the richness.
By the way, dipping bread in the steaming broth is also a classic way to enjoy it.
Marinière with Green-Lipped Mussels
The second is a marinade using green-lipped mussels.
Marinière is a traditional dish made with mussels, popular in northern France and Belgium.
Its roots lie in simple cooking methods that fishermen could prepare right on their boats.
Therefore, it is said to have been named “marinière,” which means “fisherman-style” in French.
It's also a dish that brings out the umami of shellfish with simple ingredients and cooking methods, making it a perfect match for the strong umami and large meat of the green-lipped mussel.
The acidity of white wine harmonizes with the sweetness and umami of shellfish, creating a rich and_ deep flavor.
How to make them
Ingredients (Serves 2–4)
- Green-lipped mussels (in shell)...approx. 1kg
- Dry white wine... approximately 200–300 ml
- Garlic...2 cloves (minced)
- Onion or shallot...1 (finely chopped)
- Butter…30–50g
- Fresh parsley... to taste
- Black pepper...to taste
- Salt... a pinch (if needed)
How to make them
- Pre-processing
First, for shellfish with shells, rinse them in cold water and remove the byssal threads and any dirt.
Discard any open clams that do not close when tapped lightly.
- Release the aroma
Melt butter in a large pot, then sauté garlic and onion (or shallot) over low to medium heat to release their aroma.
- Add white wine
Pour in the white wine and bring to a boil to evaporate the alcohol.
- Steaming the Shellfish
Add the green-lipped mussels, cover, and steam for 5 to 7 minutes.
Once all the shells have opened, they are ready (discard any that remain closed).
- Finishing Touch
After turning off the heat, sprinkle with chopped parsley and black pepper to finish.
For added richness, optionally stir in a small amount of butter or_ cream at the end.
Creamy Green-Lipped Mussel Dish
Greer's cream-based green-lipped mussel dish is a rich Western-style dish made by adding fresh cream to mussels whose flavor has been enhanced with white wine and_ butter.
Many dishes are based on French and Belgian mussel recipes, adapted as variations of bistro cuisine and marinier-style dishes.
Green-lipped mussels are characterized by their large size and strong sweetness and richness, which allows them to hold their own against the creaminess of the sauce and maintain their presence as the star ingredient.
Its flavor is rich yet not overly heavy, a dish where you can enjoy a distinct umami taste.
How to make them
Ingredients (serves 2-3)
- Green-lipped mussels (in shell)...800g to 1kg
- Dry white wine...150ml
- Heavy cream (dairy)…100–150ml
- Garlic...1–2 cloves (minced)
- Onion or shallot... 1/2 to 1 (finely chopped)
- Butter…20–30g
- Salt and black pepper... to taste
- Parsley (for garnish)...to taste
※Frozen with half shell is acceptable
Pre-processing
- If the nuts are in their shells, wash off any dirt from the shells.
- If there is a thread, I will pull it out.
※Frozen items can often be used directly without thawing.
Cooking Instruction
- Sauté the aromatic vegetables
Melt butter in a pot or deep skillet, then sauté garlic and onions (shallots) over low to medium heat. - Add white wine
Pour in the white wine and bring it to a gentle boil to evaporate the alcohol. - Add the shellfish and steam
Add the green-lipped mussels, cover, and cook over medium heat for 5 to 7 minutes.
They're done when the shells open. - Add the cream
Add the heavy cream, reduce the heat to low, and gently warm for 2 to 3 minutes.
The key is not to let it boil too vigorously. - Finishing
Season with salt and black pepper, then sprinkle with chopped parsley at the end.
Ethnic cuisine featuring green-lipped mussels
Ethnic cuisine is a general term for the distinct regional cuisines that have developed independently in places like Asia and_ Africa.
Its defining characteristic is the unique harmony of flavors achieved through the generous use of spices, herbs, coconut milk, and other ingredients.
However, green-lipped mussels have a flavor that rivals even those.
Therefore, it can hold its own as a star ingredient even in ethnic cuisine.
Instead of masking the shellfish's natural flavor with spices, it is cooked to bring out its sweetness and umami.
Thai-style stir-fried green-lipped mussels with holy basil
This recipe uses green-lipped mussels instead of chicken or pork to make stir-fried basil, a staple of Thai street food and_ home cooking.
Ingredients (for 2 people)
- Green-lipped mussels (in shell or half-shell)...500-600g
- Garlic...2 cloves (minced)
- Chili peppers...1–2 (to taste)
- Fish sauce... 1 tablespoon
- Oyster sauce... 1 teaspoon
- Sugar... a pinch
- Salad oil...1 tablespoon
- Holy basil (or sweet basil)... a handful
How to make them
- First, add oil to a frying pan and sauté the garlic and chili peppers over medium-low heat.
- Once the aroma rises, add the green-lipped mussels.
- Add fish sauce, oyster sauce, and sugar, cover, and braise for 2 to 3 minutes.
- Once the shells open, remove the lid, turn off the heat, and add the basil.
- Finally, give it a quick stir to finish.
Green-lipped mussels simmered in coconut milk (Tom Kha Gai style)
Ingredients (serves 2-3)
- Green-lipped mussel... around 700g
- Coconut milk…400ml
- Water…100ml
- Lemongrass...1 stalk (substitute with ginger if unavailable)
- Ginger...1 slice (thinly sliced)
- Fish sauce... 1 tablespoon
- Sugar... 1 teaspoon
- Lime juice (or lemon)…2–3 teaspoons
- Cilantro (for garnish)...to taste
How to make them
- First, place the coconut milk, water, lemongrass, and ginger in a pot and warm them.
- Just before boiling, reduce heat to low and add green-lipped mussels.
- Cover and heat for about 5 minutes. Once the shells open, they're done.
- Season with fish sauce and sugar.
- Turn off the heat, then add the lime juice.
- Serve in a bowl, then garnish with cilantro to finish.
Summary
How was it?
This article introduced five dishes that pair well with green-lipped mussels.
Green-lipped mussels are large and have a strong sweetness and umami flavor, so they make a strong impression in most dishes and can be the star of the show.
There are many other dishes made with green-lipped mussels, so be sure to find one that suits your taste.
Thank you for watching until the very end!
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