New Zealand's green-lipped mussel — distinguished by its vivid emerald shell edge — is grown on rope farms in Marlborough Sounds and produces more sweet liquor than any European equivalent.
About Green-lipped Mussels
New Zealand's most famous seafood export — the Perna canaliculus mussel, distinguished by its vivid emerald lip and its exceptional size (up to 24cm); grown on rope farms in Marlborough Sounds and Coromandel; steamed with white wine and herbs or served chilled with vinaigrette; exported to 60 countries; the green-lipped mussel oil supplement industry is a separate global business.
New Zealand's most famous seafood export: the Perna canaliculus mussel, distinguished by its vivid emerald lip and exceptional size (up to 24 centimetres). Grown on rope farms in Marlborough Sounds and Coromandel Harbour. Steamed open in white wine with garlic and herbs or served chilled with vinaigrette.
“New Zealand's most famous seafood export: the Perna canaliculus mussel, distinguished by its vivid emerald lip and exceptional size (up to 24 centimetres).”
Green-lipped mussels produce more liquor than European blue mussels — the broth is sweeter and cleaner. The bread for mopping is as important as the mussels themselves.
What to Expect
The mussels arrive open in a wide bowl, the broth pooled at the base. The green lip of the shell is visible on each one. The flesh is large and sweet. The broth, mopped with bread, is the final act.
Why Try It
New Zealand's green-lipped mussels are the argument for why eating local seafood in its country of origin is categorically different from eating imported versions.
Insider Tips
- Havelock in Marlborough (the 'Greenshell Mussel Capital') is the best place to eat them fresh.
- Marlborough Sounds water temperatures produce the sweetest specimens — the October–April season is peak.
- The liquor broth is as good as the mussels — bring extra bread.
