Ingredient

Green mussel

The Ocean's Gem

Green mussels are bivalve mollusks with dark green shells and plump, succulent meat. They have a mild, slightly sweet flavor with a hint of brininess and a tender, chewy texture. These mussels are often used in soups, stews, pasta dishes, and seafood medleys.

Seafood and products thereof› Molluscs› Mussels

Mild, slightly sweet, with a hint of brininess.

Origins and history

Green mussels have been enjoyed for centuries and are native to the coastal waters of New Zealand. They have a rich history in Maori culture and were traditionally harvested by indigenous communities. Today, they are cultivated in various parts of the world, including New Zealand, Chile, and Spain.

Nutritional information

Green mussels are a good source of protein, omega-3 fatty acids, iron, and vitamin B12. They are also low in fat and calories, making them a nutritious choice for seafood lovers.

Allergens

May contain shellfish allergens.

How to select

When selecting green mussels, look for shells that are tightly closed or close when tapped. Avoid mussels with cracked or broken shells, as they may be spoiled. Fresh mussels should have a pleasant, briny smell and should feel heavy for their size.

Storage recommendations

To maintain freshness, store green mussels in the refrigerator at a temperature between 32°F and 40°F (0°C and 4°C). Keep them in a bowl or container covered with a damp cloth or paper towel to prevent them from drying out. It is best to consume them within 1-2 days of purchase.

How to produce

Green mussels are typically harvested from the wild or cultivated on ropes suspended in the ocean. They require specific conditions, including clean water and a suitable substrate for attachment. Cultivating green mussels can be challenging and is best left to experienced aquaculturists.

Preparation tips

Green mussels can be steamed, boiled, grilled, or baked. They can be enjoyed on their own as an appetizer, added to pasta dishes, stir-fries, or used in soups and stews. To remove the meat from the shell, gently pry it open with a knife and detach the meat from the shell using a spoon or fork.

Substitutions

Clams, cockles, or other types of mussels can be used as substitutes for green mussels in recipes.

Culinary uses

Green mussels are commonly used in dishes such as paella, seafood chowder, moules marinière, and pasta with mussels. They are also popular in Asian cuisines, including Thai and Chinese dishes.