Green-Lipped Mussels and Bluff Oysters
The green-lipped glory: New Zealand's green-lipped mussels steamed with garlic, white wine and cream (or grilled with herb butter) — plus the Bluff oyster, the country's cold-water treasure each autumn.
What it is
The green-lipped glory: New Zealand's green-lipped mussels steamed with garlic, white wine and cream (or grilled with herb butter) — plus the Bluff oyster, the country's cold-water treasure each autumn. Ingredients: green-lipped mussels, garlic, shallots, white wine, cream, parsley, bread; Bluff oysters with lemon. Recipe: 1) Steam mussels in wine and garlic until they open. 2) Add cream; reduce briefly. 3) Serve in the shell with bread for the liquor. 4) Oysters: raw, cold, with lemon only. Serve: at Havelock (the mussel capital) and Bluff's oyster festival. Flavor: sweet, briny, huge. History: green-lipped mussels are endemic to NZ and farmed on ropes in the Marlborough Sounds. See also: Hāngī, Pavlova.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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