Marvellous mussels
Green-lipped mussels are New Zealand’s major aquaculture species, and are a sustainable and inexpensive source or protein. Mussels contain a unique combination of fatty acids with five kinds of omega-3 and are rich in minerals, with anti-inflammatory properties as well.
Wild spat (juvenile mussels) are collected where they wash up in their millions attached to clumps of seaweed, then transferred to nursery ropes on which they grow until they are about six months old. They are then re-seeded onto lengths of rope (up to several kilometres) where they grow for a further 9-12 months before harvesting.
Classic mussels in a white wine and tomato sauce.
How to prepare mussels
Seafood in the shell needs a good scrub and mussels should be de-bearded (the beard is the straggly threads that anchor the mussels in the sea) before cooking. To remove the beard, grip firmly and pull downwards. Barnacles and other bits can be removed from the outside of the shell by scraping them off with another shell. Always discard any shells that float or don’t open when cooked.
- Fisherman’s mussels, or moules au naturel, are steamed in their own juices and are one of the simplest one-pot dinners, providing plenty of scope for creativity.
- Mussels can also be smoked or grilled. To do this they need to be steamed open first. Grilled mussels can be served in the half shell topped with savoury crumbs or seasoned butter.
Fritters are a delicious way to enjoy mussels.
How to choose shellfish
- Choose shiny, undamaged shellfish – they should be damp and smell of the sea, rather than fishy. Take them straight home and keep refrigerated.
- Live shellfish should be eaten as soon as possible – if purchasing, plan to use them the day of purchase.
Try these light herbed mussels.
Moules au vin blanc
Easy to make and full of flavour, this is a classic dish. In a large, lidded pan, cook a chopped celery stalk and a finely chopped onion in ½ Tbsp butter until soft. Add ¾ cup white wine and 2kg cleaned, de-bearded mussels, cover and steam until mussels open. Discard any that don’t open, stir in another 1 Tbsp butter, a good grind black pepper and some chopped parsley.
Variations: Moules à la crème is made as for moules au vin blanc, but finished with a slosh of cream or crème fraîche instead of butter. Moules à la Provençale has the addition of a couple of chopped tomatoes, garlic, a sprig of thyme and a bayleaf.
This article was first published in Taste magazine.
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Words by : Sophie Gray.
