1pkt = 907g±

It’s easy to recognize a green mussel thanks to the brilliant green bands you can often see on its shell. However, green mussels can range anywhere from emerald to light gray. They come primarily from New Zealand, which is why green mussels are also known as “New Zealand Mussels.” You can also find green mussels along coastlines in North and South America.

People prize green muscles for their mild, almost sweet taste. They don’t overpower dishes with seafood flavour the same way that black mussels sometimes do.

You can eat green mussels straight from the shell. Mussels are a popular appetizer dish and can also work as a flavourful side for your main course. Simply crack open the shell by hand and use your teeth to scrape out the meat. You may want to drizzle lemon juice, butter, or sauce to enhance the flavour.

One of the most popular ways to cook green mussels is by steaming them. It helps to tenderize the meat somewhat for a more pleasant dining experience. Because of their size and their tough meat, green mussels take longer to cook than black. You should steam them for about ten to 12 minutes for the best results.

The advertised weight is net weight (10% glazing).

Shelf-Life: Keep frozen up to 12 months