The large succulent mussels that live around New Zealand’s shores are truly delicious. Steaming the New Zealand mussels in white wine is certainly one of the best ways to prepare them.
Frozen New Zealand mussels are available here in Saigon. So if they are available here, there is a good chance you can find them too.
I have grown up eating this species of mussel (green-lipped). As a result I was quite surprised to learn that mussels in many other parts of the world are small and not nearly as succulent as the New Zealand variety. Not only are they delicious, they are high in Omega 3 fatty acids and have anti-inflammatory effects. You can now get extract of NZ mussels in capsules to combat arthritis!
Mussels come in two colors. The male mussels are a creamy white colour, while the females are apricot orange. I have always preferred the orange ones. Maybe others do too because they were a little rare in the last batch I purchased.
Needless to say, NZ mussels are a favourite and there are a few other mussel recipes here to take a look at.
Make sure you use a good white wine. Remember, if you wouldn’t drink it out of a glass, don’t use it in cooking.
NZ Mussels steamed in wine and garlic
- 20 mussels I used New Zealand frozen mussels
- 20 g butter
- 6 cloves garlic finely diced
- 1 small onion finely diced
- 2 glasses wine a good dry white. I used an unoaked NZ chardonnay
- 1/4 cup finely chopped parsley
- 50 ml cooking cream
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- Defrost the mussels in the refrigerator 12 hours before cooking time
- If using fresh mussels, scrub well, and remove the “beard” if you can.
- In a large saucepan, saute the onion and garlic in the butter until translucent
- Add the 2 glasses of white wine
- Add the mussels and cover to steam for 10 minutes
- Remove the mussels and set aside
- If using fresh mussels, and they haven’t opened., please discard.
- Strain the cooking juices into a pan
- Bring to a simmer and add the cream and salt, simmer for a few minutes, then add the parsley, salt and pepper