Frozen New Zealand green-lipped mussels on the half shell

What New Zealand green-lipped mussels are

The green-lipped mussel, Perna canaliculus, is native to New Zealand. It stands out for the bright green edge of its shell and for its size, noticeably larger than European mussels. The meat is thick, tender and mild in flavour.

On the half shell, the mussel is cooked, one shell is removed and it is frozen with the meat sitting on the other. It is a format made for serving: the shell acts as a holder and the product reaches the plate with very little handling.

Sizes and presentation

Half-shell green-lipped mussels are graded in pieces per kilogram. Ranges such as 20/30, 30/40 or 40/50 pieces per kg are common, also expressed as large, medium or small depending on the market.

• Half shell, cooked and frozen.
• Packed in trays, cartons or bulk.
• Glazing and net weight to specification.

Size and format are agreed to the customer’s specification and sales channel.

Who buys it: foodservice, retail and importers

It is a favourite in restaurants, catering and events for its size and presence, and in retail as a distinctive line within the frozen seafood aisle. Importers and distributors add it to round out their mussel range with a non-European origin.

From Vigo we supply mussels from different origins and know their distinctive qualities. Explore our New Zealand mussel range, compare with our whole cooked Chilean mussels or browse all our frozen mussels.

Storage and preparation

Keep the product at −18 °C or below until use. As it is already cooked, simply heat it in the oven, under the grill, steamed or on the plancha, meat side up on its shell.

For gratins, top the mussels straight from frozen and bake. If thawing first, do so slowly at 0–4 °C and do not refreeze.