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Mussel (Perna canaliculus)


Scientific name for Mussel

Perna canaliculus

Common name(s) for Mussel

New Zealand green mussel, greenshell, greenlipped mussel

Market name


Other language names for Mussel

  • French: Moule de Nouvelle Zélande
  • German: N/A
  • Italian: Mitilo della Nuova Zelanda
  • Japanese: N/A
  • Spanish: Mejillón de Nueva Zelanda

Introduction to Mussel

Green mussels are indigenous to New Zealand, where they have been exported to the United States since 1979. Greenshells are mussels that are farmed using ropes, rafts, or longlines. The New Zealand government strictly regulates growing standards, including water purity and production levels, to ensure that the product’s quality remains constant. Green mussels have a beautiful, elongated shell that is brownish-green on one end and green on the wide lip, which is broken by dark brown striations. The mussels may reach a length of over 8 inches, but they are typically 3 1/2 to 4 inches in market size. When live mussels are harvested, they are usually chilled to about 36°F and maintained at that temperature throughout the transportation process. Their shells are cleaned before to shipment, and in high-end facilities, they are hand-graded and packaged within hours after harvest. On the mussels, look for the grower’s name – a reliable indicator of safety and excellent quality.

Product Profile for Mussel

Green mussels are delicious because they are sweet, soft, delicate, plump, and juicy. The hue of the meat ranges from apricot (female) to cream (masculine) (male). The flavor is unaffected by the hue. Individually fast frozen greenshells in the full or half shell are the most frequent way to seal in taste. They seldom include grit or sand since they are produced on ropes hanging above the bottom. The greenshell mussel’s shell, unlike the blue mussel’s, is somewhat open in its natural form, which New Zealanders call “smiling.” When the mussel is stressed, exposed to freshwater, or handled roughly, the shell shuts firmly.

Nutrition for Mussel

Calories: 85
Fat Calories: 19
Total Fat: 2.1 g
Saturated Fat: N/A
Cholesterol: 27 mg
Sodium: 429 mg
Protein: 12 g
Omega 3: 0.5 g

Cooking tips for Mussel

Because frozen halfshells are already halfway cooked, you may top them with whatever topping you like before “finishing” the broiling or baking. The greatest results come from cooking from frozen over high heat. To open 1/4 inch, live green mussels simply need a little steam or heat. After that, serve with a vinaigrette dressing. Heated with Italian sauces and eaten with spaghetti, it’s also delicious. In casseroles, chowders, and salads, meats can be used whole or diced, or minced in terrines, patés, and quiches.

Cooking methods for Mussel

Bake , Broil , Saute , Smoke , Steam

Primary Product Forms for Mussel


Fresh: Shucked meats, Frozen, Whole, Halfshell, Meats, Blocks

Frozen (cooked or partially cooked): Whole, Halfshell, Meats

Value-added: Marinated meats, Smoked meats, Stuffed, Pickled

Global Supply for Mussel

New Zealand, Iran