Free Delivery Options for Orders Over $99 After Discounts!

Mussels - Green, Live, Farmed, New Zealand

In stock
Approx. 6 mussels per pound
Live
Farmed
$10.99
/ lb

The Green Mussel, a native New Zealander, is larger than other varieties and sports striking emerald green lips around its edges. It’s prized for its plump and richly flavored meat. A nice alternative to Blue Mussels.

Amount | % Daily Value
Amount | % Daily Value

Calories

N/A

Protein (g)

N/A


Serving Size

N/A

Sodium (mg)

N/A


Calories from Fat

N/A

Saturated Fat

N/A


Cholesterol (mg)

N/A

Total Carbohydrate (g)

N/A


Calcium

N/A

Total Fat (g)

N/A


Iron

N/A

Vitamin A

N/A


Omega 3 (mg)

N/A

Vitamin C

N/A


Potassium

N/A

Amount/% Daily Value

Calories:

N/A


Serving Size:

N/A


Calories from Fat:

N/A


Cholesterol (mg)

N/A


Calcium

N/A


Iron

N/A


Omega 3 (mg)

N/A


Potassium

N/A


Protein (g)

N/A


Sodium (mg)

N/A


Saturated Fat

N/A


Total Carbohydrate (g)

N/A


Total Fat (g)

N/A


Vitamin A

N/A


Vitamin C

N/A

Info Source:

Product Questions

It's important to pick over and clean mussels before cooking, but this only takes a few minutes. Discard any mussels with cracked shells, and any mussels that are already open. Now, give the mussels a salt bath to expel any sand or grit from inside the shell. About 15 minutes before you’re ready to cook, soak the mussels in a large bowl of fresh, cold water mixed with salt (½ cup kosher salt to 6 cups water for 2 pounds of mussels). After 15 minutes, remove the mussels from the cold water, being careful not to agitate the bowl and risk getting the expelled sand back into the mussels. Pull out any beards (fibers sticking out of the shell) by holding a mussel in one hand and pulling the beard from the hinged end with your other hand. The beard will usually come out easily. Finally, give the shells a quick scrub to remove any debris or barnacles. 

Browse our collection of mussel recipes and pick one based on your tastes for a delicious meal!

... Read more
Write Your Own Question
Your Question: