Entree: New Zealand – Auckland & North Island – Green-Lipped Mussels (New Zealand’s large native mussels steamed in a garlicky white-wine and cream broth and served in their shells)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Additional 3 min

Total 20 min

Ingredients

- 2 lb (900 g) green-lipped mussels, about 12–16 mussels, cleaned and debearded
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 shallot, finely chopped, approx. 1 oz (30 g)
- 3 garlic cloves, minced, approx. 0.3 oz (9 g)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) lemon juice (from about 1 lemon)
- 2 tbsp (8 g) finely chopped flat-leaf parsley
- 1/4 tsp (1 g) sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional gratin topping: 1/4 cup (25 g) fresh breadcrumbs mixed with 1 tbsp (15 ml) olive oil

Instructions

1. Inspect the mussels and discard any with cracked shells or that do not close when tapped. Rinse under cold water and remove beards. Set aside.
2. In a wide, heavy-bottomed pot with a tight-fitting lid, melt the butter with the olive oil over medium heat. Add the shallot and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds.
3. Pour in the white wine and bring to a brisk simmer for 1–2 minutes to burn off some alcohol. Stir in the cream, lemon juice, salt, and pepper; return to a gentle simmer.
4. Add the cleaned mussels, cover, and steam until the shells open, about 5–7 minutes. Shake the pot once during cooking to redistribute mussels. Discard any mussels that remain closed.
5. Stir in the chopped parsley and taste the broth, adjusting seasoning. For a gratin finish, transfer opened mussels to a baking sheet, sprinkle with the breadcrumb mixture, and broil 1–2 minutes until golden.
6. Serve immediately in bowls with plenty of the cooking broth and crusty bread for dipping.