Specie: Perna canaliculus
Habitat: Acvacultură
Cultivat: Noua Zeelandă
Green-lipped mussels (100.00%)
Allergens: MOLLUSCS.
Average nutritional values per 100g:
Energy: 303 kJ / 72 kcal
Fat: 1.82 g
of which saturated fatty acids: 0.45 g
Carbohydrates: 2.69 g
of which sugars: 0.00 g
Protein: 11.20 g
Salt: 0.85 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator.
Blanched mussels (pre-cooked), gratinate directly or heat briefly in the oven.
Consume only after thermal preparation.
N° 051 · CRUSTACEANS & SHELLFISH
Green-Lipped Mussels
from NZ cold waters · half shell · ready to cook
New Zealand green-lipped mussels (Perna canaliculus), cooked, half-shell, IQF. Bright emerald green shell, pre-cooked and ready for gratinating at home.
Orange and creamy meat, with a sweet ocean flavor. Sprinkle them with butter and garlic, a few minutes in the oven, and you have a spectacular-looking dish, although it's one of the simplest to make.
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Specie: Perna canaliculus
Habitat: Acvacultură
Cultivat: Noua Zeelandă
Green-lipped mussels (100.00%)
Allergens: MOLLUSCS.
Average nutritional values per 100g:
Energy: 303 kJ / 72 kcal
Fat: 1.82 g
of which saturated fatty acids: 0.45 g
Carbohydrates: 2.69 g
of which sugars: 0.00 g
Protein: 11.20 g
Salt: 0.85 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator.
Blanched mussels (pre-cooked), gratinate directly or heat briefly in the oven.
Consume only after thermal preparation.
Mussels gratin with miso and panko
Mussels gratin with miso and panko
White miso replaces the salt and amplifies the briny flavor, while the Panko keeps the topping light and crispy.
Notes
The mussels are blanched, so the gratin is about heating and browning, not long cooking. Too much topping or too long in the oven masks the flavor and dries out the shellfish.
Ocean scent
Authenticity
Why it's worth it
Green-lipped mussels grown in the cold, clean waters of New Zealand, the species that makes them world-renowned. They come on the half-shell, cleaned, with plump and sweet orange meat. Rich in protein and minerals, they are ready to cook in minutes.
Culinary inspiration
How to enjoy
Defrost the Green Half-Shell Mussels in the refrigerator and drain them well. Top each half with a dollop of butter mixed with Shiro Miso and Panko, then gratinate at 220°C until the topping is golden and the mussels are thoroughly hot.
Food pairings
Serve them like this
◆ Gratinated with garlic butter and panko breadcrumbs
◆ Teriyaki sauce and chopped green onion
◆ Green salad with mustard vinaigrette
◆ Rosemary focaccia bread
◆ Dry white wine (Sauvignon Blanc Marlborough)
