New Zealand Green-Lipped Mussels are unique to New Zealand and a big part of our cuisine and culture. It differs from other mussel species in that it has a dark brown/green shell, a green lip around the edge of the shells and is also one of the largest mussel species. Delicious steamed or cooked in broth and pairs perfectly with New Zealand Sauvignon Blanc.

2 1/2 pounds New Zealand Green Shell Mussels
1/2 cup thin sliced yellow onions
2 teaspoons minced fresh ginger
1 tablespoon thin sliced garlic
2 cup fish stock
1 cup of beer
3 tablespoons fresh lime juice
2 teaspoons sugar
1/2 cup of white wine
Crusty bread

Heat the oil in a large pan. Cook onions until soft, 2 to 3 minutes. Add the garlic, ginger, fish stock, lime juice and sugar, and stir well. Add the mussels and bring to a boil. Cover and shake the pan for 2 minutes or until the mussels open. Serve with crusty bread and a glass of Wither Hills Sauvignon Blanc.

Cheers,
Sally Williams, Winemaker Wither Hills