Mussel Bound |
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Fresh mussels are more versatile than you might think. They’re also easy to prepare, readily available and inexpensive compared with other shellfish.
Farmed native green-lipped mussels (Perna canaliculus) are the ones sold from watery cases in our supermarkets. These bivalve molluscs are easily recognised by their vibrant green and gold shells, which encase plump, tender, flavoursome meat. If the mussel is male the flesh will be creamy white; if female it is apricot to orange in colour. Both sexes taste the same. Commercial mussels are about 10-15cm long, although they can reach 23cm, and are harvested from their suspended netting after 14-18 months.
Peta Mathias found out more about mussels on the NZ House & Garden programme this week. To view the story, follow the video link above.
Click on Mussel Bound for some deliciously easy mussel recipes from NZ House & Garden magazine.
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We’ve got even more delicious mussel recipes and other great entertaining ideas in the latest issue of NZ House & Garden magazine – pick up a copy of the October issue on sale now, it’s packed full of inspirational food ideas perfect for spring. |
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