New Zealand Steamed Mussels
Dive into the coastal flavors of the Pacific with this irresistible recipe for New Zealand Steamed Mussels. Featuring the plump, briny goodness of New Zealand’s famous green-lipped mussels, this dish combines their natural sweetness with a luscious broth made from dry white wine, rich cream, and fragrant herbs like thyme and parsley. Sautéed shallots and garlic infuse the base with aromatic depth, while a squeeze of fresh lemon adds the perfect touch of brightness. Ready in just 35 minutes, this elegant yet easy seafood dish is ideal for entertaining or weeknight indulgence. Pair it with a loaf of crusty bread to soak up every drop of the flavorful broth, and let each bite transport you straight to the shores of New Zealand.
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Recipe Information
Ingredients
- 2 pounds New Zealand green-lipped mussels
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, finely chopped
- 3 Fresh thyme sprigs
- 1 Lemon, sliced into wedges
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 loaf Crusty bread (optional, for serving)
Instructions
Clean the mussels by scrubbing their shells under cold running water and removing any beards. Discard any mussels that are cracked or do not close when tapped.
In a large pot or deep skillet with a lid, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chopped shallots and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
Pour in the white wine and chicken or seafood stock, then add the thyme sprigs, salt, and black pepper. Bring the mixture to a simmer.
Add the cleaned mussels to the pot, cover with a lid, and steam for 5-7 minutes, shaking the pot occasionally to help the mussels cook evenly. The mussels are done when they have all opened.
Remove the mussels from the pot with a slotted spoon and place them in a serving dish. Discard any mussels that did not open.
Stir the heavy cream into the cooking liquid and simmer for 2 minutes to slightly thicken the sauce.
Remove the thyme sprigs, then pour the sauce over the mussels in the serving dish.
Sprinkle the mussels with fresh parsley, and serve immediately with lemon wedges on the side.
Optional: Serve with a loaf of crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.8 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 3095 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
