Green Lip Mussels

      Mussels are one of those things that you should either buy fresh or else plan something else for dinner.  When we returned to New Zealand and found fresh green-lipped mussels at the grocery for only $1.30 per pound, there was no question what we'd be having for dinner here.  We had been accustomed to enjoying green lip mussels as a gourmet item on fancy restaurant menus back in the US.  But mussels are ridiculously simple to steam.  For hardly more than the cost of a box of  mac & cheese, we were feasting like kings.

    The green lipped mussel grows wild throughout New Zealand, and is also farmed.  They say it is one of the most eco-friendly seafoods in the world, so that makes it that much easier to enjoy compared to, say, giant clams. 

Steamed Mussels:

1 lb. live green lipped mussels per person

1 large onion

2 Tbsp. olive oil per person

2 cloves garlic per person

1/4 C dry white wine

salt to taste

     Heat olive oil, garlic, and onion in stock pot.  When onions begin to look translucent, add mussels and white wine.  Cover and cook for 5-10 minutes or until shells open.  Serve in deep bowls with a fresh baguette to soak up the sauce.