📝 About This Recipe
Hailing from the pristine waters of New Zealand, these iconic mussels are renowned for their impressive size, vibrant emerald shells, and succulent, sweet meat. This recipe highlights their natural ocean flavor by steaming them in a fragrant broth of Sauvignon Blanc, aromatic shallots, and rich garlic, finished with a touch of heavy cream. It is a sophisticated yet incredibly simple dish that brings the taste of the Kiwi coastline straight to your dining room.
🥗 Ingredients
Seafood
- 2 pounds New Zealand Green Lipped Mussels (scrubbed and debearded; frozen half-shell is also acceptable)
Aromatics and Base
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
- 3 Shallots (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Fennel Bulb (very thinly sliced)
- 1/2 teaspoon Red Chili Flakes (optional for a hint of heat)
Cooking Liquid and Finishing
- 1 cup Dry White Wine (preferably a New Zealand Sauvignon Blanc)
- 1/2 cup Heavy Cream
- 1/2 Lemon (juiced)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Dill (chopped)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the mussels by scrubbing the shells under cold running water. If using fresh whole mussels, remove the 'beard' by pulling it firmly toward the hinge of the shell. Discard any mussels with cracked shells or those that stay open when tapped.
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2
In a large, heavy-bottomed pot or a deep skillet with a tight-fitting lid, heat the butter and olive oil over medium heat until the butter is foaming.
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3
Add the diced shallots and sliced fennel to the pot. Sauté for 4-5 minutes, stirring occasionally, until they are soft and translucent but not browned.
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4
Stir in the minced garlic and red chili flakes. Cook for just 1 minute until the garlic is fragrant, being careful not to let it burn.
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5
Pour in the white wine, using a wooden spoon to scrape any flavorful bits off the bottom of the pot. Bring the liquid to a gentle simmer for 2 minutes to allow the alcohol to evaporate slightly.
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6
Increase the heat to medium-high and add the mussels to the pot in an even layer.
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7
Cover the pot immediately with a tight lid. Let the mussels steam for 5-7 minutes. You will know they are done when the shells have opened wide.
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8
Use a slotted spoon to transfer the opened mussels to a large warmed serving bowl, leaving the cooking liquid in the pot. Discard any mussels that did not open during the steaming process.
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9
Lower the heat to medium and stir the heavy cream into the remaining liquid in the pot. Simmer for 2-3 minutes until the sauce thickens slightly.
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10
Remove the pot from the heat. Stir in the lemon juice, fresh parsley, and fresh dill.
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11
Taste the sauce and season with sea salt and cracked black pepper as needed. Note that mussels are naturally salty, so you may not need much salt.
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12
Pour the hot, creamy herb sauce generously over the mussels in the serving bowl. Serve immediately while steaming hot.
💡 Chef's Tips
Always discard mussels that remain closed after cooking, as this indicates they were not alive before steaming. If using frozen half-shell mussels, reduce the steaming time to 3-4 minutes just to heat them through, as they are often pre-blanched. For an extra depth of flavor, add a splash of Pernod or any anise-flavored liqueur along with the white wine. Make sure your bread is high-quality sourdough or a baguette; the sauce is the star of the show and you will want to soak up every drop. Don't overcook the mussels; they should be plump and tender. If they shrink significantly, they have been on the heat too long.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or a toasted baguette slathered in garlic butter. Pair with a chilled glass of New Zealand Sauvignon Blanc to complement the acidity and herbal notes of the sauce. For a full meal, serve alongside crispy 'moules-frites' style French fries with a side of lemon aioli. Accompanied by a light, crisp garden salad with a simple lemon and olive oil vinaigrette to cleanse the palate. A cold glass of dry apple cider also makes a surprisingly refreshing pairing for the creamy seafood broth.