I have grown up eating this species of mussel (green-lipped). So if they are available here, there is a good chance you can find them too. Frozen New Zealand mussels are available here in Saigon. A glass lid is helpful to be able to see, but not essential. New Zealand mussels steamed in white wine and garlic is a classic dish, and for good reason. They will only take a few minutes to open up which is how you know they are cooked. Cover the pot and allow to steam for 5 minutes, shaking the pan occasionally. Reduce heat to medium, add a pinch of salt, then add all mussels. You will also need it to be a pot with a lid so they can steam properly. Add white wine to the pan and bring to a boil. This is a wonderful appetizer to any main course and is especially good with crusty bread to mop up the sauce Mussels are a favorite appetizer in our home for a few reasons. Let it cook for about 5 minutes so it reduces a bit and some of the. At least double is a good idea, so they have room to open up. Mussels in white wine sauce is a dish that combines fresh mussels, garlic, white wine, parsley, and a touch of butter. Saute onion and garlic, then pour in the wine. Thirdly, make sure you cook them in a pan that's a fair bit bigger than the volume of your mussels.I know it might seem sad to throw them away, but trust me you'll be happier for it.
Second, discard any broken mussels or ones already open that don't close up when you press them together and rinse them.Cook, shaking pan often, until mussels open, 5 to 6 minutes. Add shallots and garlic cook until transparent, about 3 minutes. These can be tough to pull off as they are attached to the mussel inside, but do try. Melt butter in a Dutch oven set over medium heat. First, make sure you rinse them in cold water before you cook them and scrape off any loose bits of shell, barnacles as well as pulling off any hairy bits (the 'beard').While easy to make, here are a few things you should remember when you cook mussels:
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