3 Favorite Greenlip Mussels Recipes

Greenlip mussels are one of the most highly prized varieties of the seafood, for their spectacular flavor and freshness. They come from some of the world's coldest and freshest waters, being endemic to New Zealand. Greenlip mussels contain five different kinds of omega-3 fatty acids, which mean that you can eat something delicious that is also extremely healthy by popping them on top of your next seafood delivery order! They usually come smoked from your online fresh fish store, so are incredibly quick and easy to prepare. Today we’re looking at some of our favorite ways to incorporate them in recipes.

Baked Greenlip Mussels

This recipe calls for around 50 greenlip mussels -- but you can easily calculate different quantity proportions of the other ingredients to match the number of greenlip mussels in your seafood delivery. The greenlip mussels are simply baked, and have a sauce of shallots, anchovies, diced/blanched tomatoes, garlic, chilli and lemon zest topping them. They are baked with a gorgeous herb crust, utilizing fresh herbs and fresh breadcrumbs. The recipe is divine … a credit to good seafood!

Mussels with Leeks, Saffron and Cream

A simple and sweet recipe with a touch of exoticism. In many cases, the Greenlip mussels seafood delivery is not the most expensive part of the dish -- getting genuine saffron threads is! The whipping cream, white wine, and leeks all dance their flavors around the beautiful greenlip mussels. None of the mussel juices that are extracted during cooking are wasted, they go right back into the dish for added flavor. You'll need a Dutch oven.

Greenlip mussels in Thai coconut milk

This recipe is much simpler than it tastes -- it's actually very easy to prepare. Everyone loves mussels (indeed, anything from your freshseafood delivery!) with garlic, and there is plenty in this recipe. Chilis, another popular accompaniment, are included, but it is the lemongrass, coconut milk and coriander which give this dish its unique Asian flavor. You can add a splash of bourbon if desired also!

Matching a Wine with Your Seafood Delivery

Fish and wine are two of the finer things in life … but matching the wrong wine with your fish can spoil the taste of both! If you have an enormous, mouth-watering seafood delivery just waiting to be seared, spiced and served, we have the perfect accompaniment for your perfect meal.

1. Champagne and Sparklers

Anything light and with a little bit of fizz will cut well through the oiliness of deep fried fish. Beer might not work well with tempura or beer-battered seafood deliveries, but champagne, prosecco and cava certainly does. They are also a delight with caviar.

2. Chardonnay and Viognier -- Fuller Whites

Oaky chardonnay actually works quite well with fish meats like crab and raw oysters as well as lobster. A full-bodied wine should be paired up with a full-bodied dish -- plenty of cream and spices as well as a strongly flavored fish from your seafood delivery

3. Verdelho

Shellfish, clams, mussels and scallops are all beautiful when eaten alongside a Verdelho or albarino.

4. Sherry

Dry fino sherry is lovely with shrimp. The sherry is enormously dry and a little salty, and is a perfect match for the equally salty shrimp. It doesn’t really matter whether the shrimp seafood delivery has been sautéed, grilled stir-fried or steamed -- it is the flavour of the meat itself that pairs well with the sherry.

5. Pinot Noir and Grenache

Light red wines like Pinot Noir, sangiovese and Grenache (as well as chianti, the daughter of sangiovese), go well with fish that has a bit of color. Salmon, tuna, mackerel and swordfish are great with light reds (and you get a double antioxidant hit with the meal!).

6. Pinot Grigio, Sav Blanc and Chenin Blanc

These wines are simple, dry, crisp and not too overbearing, and so go well with plain grilled or seared lean white fish. Seafood deliveries of halibut, flounder, snapper and even oysters and raw clams are beautiful with the crisp whites. You can also use them as a contrast, not a complement, to striped bass, lobster or mussels which are oilier.