Green-Lipped Mussels / Kūtai — NZ Endemic

Overview

Green-lipped mussels (Perna canaliculus, kūtai) are endemic to NZ — found nowhere else on Earth. They are the largest mussel species commonly eaten (up to 24cm). Farmed extensively in the Marlborough Sounds and Coromandel. The NZ green-lipped mussel industry is both a food export and a health supplement export (mussel extract is marketed for joint health). In NZ restaurants, mussels are steamed in white wine, cooked in Thai-style coconut broth (the fusion approach), or smoked. The Māori tradition: toroi (fermented mussels with pūhā juice) — one of the most important traditional preservation techniques.

Key Principles

1. Steamed kūtai in white wine, garlic, and parsley — the simple European preparation. Or toroi: the ancient Māori fermented preparation.

Pro Tips

Steamed kūtai in white wine, garlic, and parsley — the simple European preparation. Or toroi: the ancient Māori fermented preparation.

Source

Pacific Migration Trail