Always Good.
Mills Bay Mussel Recipes & Inspiration
The Raw Shuck Revolution
Believe it or not, mussels can be just as delicious as oysters. Raw shucking retains the tenderness, ensuring the mussels are juicy and delicious when you eat them. You wouldn’t boil a fillet steak and then grill it on the BBQ’ … so why would you do that to mussels.
Watch the video, we’re letting you in on the best-kept mussel secret.
Recipes
Cook your own juicy and delicious Mills Bay Mussels with some of our favourite recipes
Videos
Follow along with our how-to and recipe videos
How to Shuck a Mussel
ART SHOWS US THE EASY WAY
Debearding and Steaming Mussels
HOW TO DEBEARD AND STEAM FRESH MUSSELS
Traditional Creamy Mussel Chowder
EASY WHOLESOME SEAFOOD CHOWDER
Grilled Half Shell Mills Bay Mussels
OUR FAMOUS GRILLED HALF SHELL WITH GARLIC BUTTER
Mussel Fritters
A CLASSIC KIWI FAVOURITE
Pan-Fried Mussels with Lemon Pepper
A QUICK AND TASTY CROWD PLEASING DISH
Grilled Mussels with Tomato & Parmesan
WITH THE FRESH TASTE OF TOMATO & PARMESAN
Mussel and Chorizo Paella
A SATISFYING COMBINATION OF TASTES
Steamed Mussels with Celery, Bacon & Cream
STEAMED IN A BEAUTIFUL BROTH
Thai Green Curry with Mussels
AN EPIC FLAVOUR COMBO
Mussel FAQs
What makes Mills Bay Mussels an environmentally responsible company?
We are proud to use sustainable farming practices which consider the surrounding waterspace and marine wildlife. The mussels grow by feeding off the phytoplankton that naturally grows in the seawater. We don’t fertilise or feed them – they are a natural product with no additives. Mills Bay Mussels are a sustainable choice of seafood.
Why are there times when mussels cannot be harvested?
Mussels are filter feeders and will typically filter up to 360 litres of water each day meaning the water quality is very important. Land run-off after rainfall can affect this. Several rain gauges are positioned throughout the mussel farm areas which are monitored by the New Zealand Food Safety Authority. The data collected determines which farms are open or closed for harvesting.
If the mussels are open, they OK to eat?
This is usually a result of either the mussel getting too cold, or the mussel has relaxed and is looking for food. The basic test is to take out the gaping mussel and leave on the bench for a couple of minutes, or just gently tap. If the mussel starts to close, then it is still live and delicious to eat. Mussels should smell like the ocean, if they are smelly then they are no longer fresh and should not be eaten.
What is the best way to store Mussels?
Our Premium Packs can be stored in the package in the fridge. For live mussels, drain any excess juice. If you’re putting in the fridge, you can simply put into a bowl and cover with a damp tea towel or cloth. The mussels should last for up to 5 days in the fridge. If storing in the poly-bin replace the ice pad and leave the lid on.
If a mussel does not open when cooked, can I eat it?
Yes! When cooking fresh Mills Bay Mussels, there is a chance they will not open when cooked. They sometimes need a knife flicked under the shell to detach the abductor mussel from the shell and you should find inside a delicious Mills Bay Mussel.
Why are there sometimes little crabs inside the mussel?
Small crabs sometimes live inside the mussel shells as it provides them with protection. When mussels are harvested they close their shells. If an unsuspecting crab happens to be inside a mussel at the time they become trapped. Once the mussels are cooked so too are the crabs. If you’re lucky enough to find one of these little crab’s in cooked mussels have a try, some people consider them a delicacy.
Why are some mussels red and others white inside?
The red/orange mussels are female and the white/pale mussels are male.
Where do Greenshell™ Mussels come from?
They are found only in New Zealand and are one of the most successfully farmed mussels. Havelock in the South Island of New Zealand is the Greenshell™ Mussel Capital of the world.
Do you have any questions? Please be in touch.
