Mussels have been enjoyed for as many as 20,000 years, according to archaeological records.

The most common mussel is the blue mussel found along the Mediterranean, Atlantic and Pacific coasts. The green-lipped mussel is imported from New Zealand.

Mussels high in protein, vitamin B12, and selenium.

ECO-TIP: Because mussels are severely affected by pollutants, special attention should be taken to the region from which they are harvested. Not only are New Zealand Green Lip Mussels cultivated in clean waters, they are also considered an “Eco Best” by Oceans Alive. These mussels are also flash frozen, making it simple to choose delicious mussels for your bouillabaisse or paella.

Selecting and Storing Mussels

If choosing live mussels, the shells should be tightly closed or should close tightly when the shell is tapped. It is imperative to keep fresh mussels alive or cold until you are ready to cook and serve them. New Zealand Green Lip Mussels are available in the freezer case of your grocery.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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