fishrestaurants.com

Cette recette est en anglais. La navigation et les fiches restaurants sont traduites.

Bowl of New Zealand green-lipped mussels steamed with wine and herbs

New Zealand · New Zealand

New Zealand Green-Lipped Mussels in White Wine

Big green shells, garlicky wine broth, crusty bread — NZ’s most shareable shellfish bowl.

Prépa

15 min

Cuisson

10 min

Portions

2–3

Difficulté

Easy

Green-lipped mussels are larger than many blue mussels and need only a hot pan, aromatics, and a few minutes under a lid. Discard any that stay closed after cooking.

Eat them in Auckland waterfront rooms, then make this bowl at home with good bread for the broth.

Préparation

  1. 1

    Clean

    Scrub shells, pull beards, and discard any mussels that are cracked or stay open when tapped.

  2. 2

    Aromatics

    Melt butter with oil in a wide pot. Soft shallot and garlic 2 minutes. Add chilli if using.

  3. 3

    Steam

    Add wine, bring to a boil, add mussels, cover. Steam 4–6 minutes, shaking once, until most shells open. Discard unopened.

  4. 4

    Finish

    Toss with herbs, lemon, and pepper. Serve immediately with bread for the broth.

Conseils du chef

  • Do not overcook — rubber starts after shells open.
  • Salt carefully; mussel liquor is already salty.
  • Pair with the mussels species guide for buying tips.

Mussels species guide →

Au restaurant

Envie de la version restaurant à Auckland ? Voir les restaurants de fruits de mer à Auckland · New Zealand

FAQ — New Zealand Green-Lipped Mussels in White Wine

Fresh or frozen green-lipped mussels?+

Both work. Frozen half-shell mussels are common outside NZ — steam from thawed and pat dry so the broth is not watery.

Can I use blue mussels?+

Yes with the same method; reduce time slightly if they are smaller.

← Toutes les recettes de poisson