Green-Lipped Mussels

Store live mussels in the refrigerator in an open container covered with a damp cloth. Do not store them in water or airtight containers.

Always scrub the mussels under cold running water and debeard them (pull out the stringy byssus threads) before cooking.

Discard any mussels that are open and do not close when tapped, or any that remain closed after cooking.

Green-lipped mussels have a naturally sweet and briny flavor, so they pair well with lighter sauces and fresh ingredients.

White wine (Sauvignon Blanc, Pinot Grigio)

Garlic and butter

Herbs (parsley, chives, thyme)

Lemon

Cream or coconut milk

Chili flakes

Crusty bread for dipping

Not discarding mussels that are not alive before cooking.

Overcooking them, which can make them tough and rubbery.

Rinsing them with fresh water after shucking, which can wash away their natural flavor.