From grilling to baking, steaming to roasting, Greenshell mussels are popular with both professional chefs and home cooks for their colour, texture, trademark green lip, and for being an incredible versatile nutritional powerhouse. 

Kono has worked with celebrated New Zealand chef, Martin Bosley, to explore what a versatile ingredient and excellent protein source Greenshell mussels are. They can be prepared with a diverse range of ingredients from garlic; bay leaves; herbs such as coriander, parsley, thyme and basil to citrus flavours such as lemongrass, as well as with beer and wine. In this short video, Martin demonstrates two simple cooking methods and explains how the pristine waters of the Marlborough Sounds adds to the flavour profile of the mussel. 

Just 100g of green mussel flesh provides a quarter of an adult’s daily protein needs. With high levels of omega-3 fatty acids, high amounts of iodine and good amounts of calcium, magnesium, potassium and iron Greenshell mussels are a sustainable and versatile powerhouse of nutrition.