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Native only to New Zealand, these large, colourful and tasty mussels have captured the imagination of North American chefs for many years.
New Zealand’s pristine and unpolluted waters sustain over 500 Greenshell mussel farms on the coasts of both islands.
The mussels are meaty, mild in flavour and eminently suitable for steaming, breading and deep-frying, smoking and stuffing as Middle Eastern cooks prefer
They are available fresh, or shucked and frozen produced by a unique technique indented in New Zealand (steam-shuck-snap freeze-ice glaze). Mussels are low in cholesterol and rich in selenium, calcium, iron, zinc, omega-3 fatty acids.
Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
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