Specialty of New Zealand, these green-lipped mussels are often bigger than the blue-lipped kind. The township of Havelock about an hour east of Nelson claims to be the Green-Lipped Mussels Capital of the World.
Fresh
CookedBen steams them with white wine, garlic and chopped spring onions; the leftover sauce is great with spiral pasta the next day. If you visit us, the first (and/or the last) evening's menu is usually these as starters, followed by rack of lamb by chef Ben, accompanied by Nelson and Marlborough wines.
Looks fabulous - that's how I like mussels - plus with a bit of coriander thrown in for good measure ... dws~11
ReplyDeleteI'm drooling... They are very photogenic very yummy I'm sure! Cheers Meg!
ReplyDeleteColorful...
ReplyDeleteSorry, can't stand them, but the photos are gorgeous!
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