New Zealand · New Zealand
Big green shells, garlicky wine broth, crusty bread — NZ’s most shareable shellfish bowl.
Prep
15 min
Cook
10 min
Servings
2–3
Difficulty
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.
Scrub shells, pull beards, and discard any mussels that are cracked or stay open when tapped.
Melt butter with oil in a wide pot. Soft shallot and garlic 2 minutes. Add chilli if using.
Add wine, bring to a boil, add mussels, cover. Steam 4–6 minutes, shaking once, until most shells open. Discard unopened.
Toss with herbs, lemon, and pepper. Serve immediately with bread for the broth.
Dine out
Want the restaurant version in Auckland? See seafood restaurants in Auckland · New Zealand
Both work. Frozen half-shell mussels are common outside NZ — steam from thawed and pat dry so the broth is not watery.
Yes with the same method; reduce time slightly if they are smaller.