New Zealand Green Mussels in White Wine Garlic Butter Sauce

New Zealand Green Mussels in White Wine Garlic Butter Sauce


  • 2 pounds green-lipped New Zealand Mussels
  • 3 tablespoons olive oil
  • 4 garlic cloves finely minced or pressed
  • 2 shallots or 1 yellow onion peeled and coarsely chopped
  • ½ cup white wine, champagne, or prosecco
  • ¾ cup chopped parsley
  • 1 tablespoon unsalted butter
  • salt and pepper to taste
  • 2 lemons for serving

Simple yet sophisticated, and  perfect for a romantic evening at home! New Zealand Green Mussels aren't just tender and delicious; they're also a fantastic source of protein and omega-3 fatty acids.

Cooking Procedure

  1. Defrost the mussels over night in the refrigerator. If you're pressed for time, defrost the mussels in a big bowl of cold water for about 45 minutes, changing the water every 15 minutes.
  2. In a 12-inch skillet or a large pot, heat oil until shimmering over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, until shallots are translucent and fragrant, 2-3 minutes. Add wine, chopped parsley, and butter. Season with salt and pepper. Cook one minute.
  3. Raise heat to high; add mussels. Cover tightly, and cook, shaking the pan frequently.
  4. Cover tightly, and cook for 8 minutes, shaking the pan frequently.
  5. Remove the mussels from the liquid and place in a large serving bowl. If you used black mussels, discard any mussels that didn't open. Season broth with salt and pepper; cook one more minute. Pour broth over mussels and serve with lemon wedges.
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