New Zealand Greenshell™ Mussels
Preparation, storage & handling
New Zealand Greenshell™ Mussels are convenient and easy
to prepare. They are well suited to many types of preparations
including, sauté, frying, baking, steaming, broiling, stewing and
grilling.
Preparing Frozen Half Shell
New Zealand Greenshell™ Mussels
If frozen, New Zealand Greenshell™ Mussels should be thawed before
cooking. Quick thawing provides the best method and can be achieved by
running cold water over mussels for 10 minutes, moving them around to
ensure all are properly defrosted. Conventional thawing can be achieved
by placing mussels or sealed bag in the refrigerator for 5-8 hours. Drain off
excess liquid.
If New Zealand Greenshell™ Mussels are not to be heated; minimum
thawing produces a tender, succulent result.
Cooking Methods
Care should be taken not to overcook New Zealand Greenshell™ Mussels
with the best results achieved when cooked until just heated through.
Baking
Set the half shell mussels on to a baking tray. Place into the oven (approx
160°C/320°F) & allow to bake for approx 5-7 minutes, or until all the
mussels are evenly hot.
Grilling
Place the half shell mussels with topping of choice under a hot grill (or
bake in a hot oven 180 °C / 350 °F). The amount of cooking time will vary
depending on the topping, however as an indication should take around
2 – 5 minutes.
Storing
New Zealand Greenshell™ Mussels must not be over-thawed, refrozen or
left sitting in their own juices or water. Once thawed use New Zealand
Greenshell™ Mussels immediately.
Frozen New Zealand Greenshell™ Mussels will retain their quality for up to
twelve months if stored at or below 0°F (-18°C)
www.aquaculture.org.nz
Preparing Live
New Zealand Greenshell™ Mussels
Storing
Ideally, you should prepare live mussels within 48 hours of purchase.
Live mussels should be refrigerated in an open container covered with a
damp cloth or paper towel. Live mussels need to breathe so do not store
them in plastic bags.
Rinse the mussels under running water and tug out their beards. If any of
the mussels are already open and don’t close when you tap them, discard
them as they could be dead.
Purchasing Tips
When you purchase live mussels, their shells should be tightly closed.
Cooking Methods
Mussels need very little cooking. As soon as the shells start gaping open,
you know they’re ready. Don’t overcook them or you’ll end up with a
rubbery texture.
Steaming
To steam the mussels, place two cups of water (or one cup water, one
cup white wine) in a large pot and cover with a tight fitting lid. Bring to
the boil and add the mussels, replace the lid and over a high heat steam
for 5 minutes, shaking the pot twice during this process. The mussels
are cooked when the shells open, remove from the heat and discard any
mussels that don’t open.
BBQ
To cook live mussels on the BBQ, pre-heat the hot plate to a high heat.
Place mussels on the hot plate, pour over ½ cup water (or white wine)
cover BBQ with hood (if relevant) or being very careful of the steam cover
the mussels with a pot, allowing time to steam open the mussels (this
should take approx 2-5 minutes).
www.aquaculture.org.nz