Green-lipped mussels are endemic to Aotearoa New Zealand and a major coastal Māori food. The shells were used historically for tools and ornament; the meat is the iwi's prized food.
Lift a mussel from the broth — bright green shell open, plump amber-yellow flesh, glistening with broth. Bite: the flesh is sweet-briny like the freshest ocean, slightly springy, with butter-and-lemon brightness. Slurp the empty shell for the last broth. Tear a piece of crusty bread to mop the herb-and-mussel broth at the pot bottom. With cold Sauvignon Blanc, this is the Marlborough Sounds coastal Māori meal.
Mussels open when their adductor muscles relax from heat — a sign of doneness. Don't overcook or they toughen. Closed mussels post-cooking are dead or spoiled — discard.
Variations
With added cream (richer). With chili. With coconut milk (Pasifika fusion). With added tomato. With smoked paprika. With garlic-butter dipping sauce.
On the Palate
Where Kūtai Steamed Mussels sits in the Maori flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min active · 5 min waiting
- 18 min
Source 2 kg fresh green-lipped mussels. Scrub shells; pull off any beards. Discard any open mussels that don't close when tapped.
- 22 min
In a large heavy pot with tight lid, melt 50 g butter over medium heat.
- 36 min
Sauté 1 sliced onion + 4 minced garlic cloves 5 min until softened.
- 43 min
Add 200 ml white wine (or water), juice of 1 lemon, 1 tsp salt, 1/2 tsp black pepper. Bring to a simmer.
- 51 min
Add mussels in a single layer (or two if needed). Cover tightly.
- 67 min
Cook 6-8 min, shaking the pot occasionally, until shells open. Discard any that don't open.
- 71 min
Stir in 2 tbsp chopped parsley.
- 81 min
Serve immediately with the broth, crusty bread for soaking, and lemon wedges.
