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Greenlip Mussels (Perna canaliculus) Photographs and Information

MARKET NAMES: New Zealand: Greenshell Mussel (trade name registered in 64 countries), Perna, Farmed Mussel, Cultivated Mussel, Greenlipped Mussel

Also known as the New Zealand Mussel and Green Shell Mussel. It is an edible mollusc.

Greenshell mussels (Perna canaliculus) are native to New Zealand.

Imported from New Zealand. Greenlip mussels are available year-round, but meat yields and harvests decline following the winter spawning season. This species of mussel is endemic to New Zealand, and is also an introduced pest in Australian waters.

Green Mussels (Perna canaliculus) are imported frozen from their native New Zealand. They are generally larger than Blue Mussels, averaging 11cm and 60g, and are partly cooked before being exported in order to satisfy Australian quarantine bans on the importation of live animals. Because of this initial cooking, they arenít suitable for cooked dishes, as they tend to turn tough when recooked.

While they grow "wild" in waters around the coast, it is farmed Greenshell mussels which are today firmly established as New Zealand's second largest seafood export.

The shellfish is recognisable by its emerald green shell markings. The flesh is full and plump, and richly flavoured. The flesh of the female is a soft-blush apricot colour, and the male a pale creamy colour.

Green Lipped Mussels contain five kinds of Omega-3 (EPA, DHA, ETA, OTA, etc) all of which are necessarily for the human body. Green Lipped Mussel Extract also contains a rich blend of natural proteins, minerals and mucopolysaccharides. These naturally occurring Mussel Extract substances are increasingly being recognised as helping joint mobility, cartilage maintenance, good health and general well being.

Greenlip Mussels, greenshell mussels, green mussels, Perna canaliculus, commercial fishing mussels, sorting mussels
L&B Taspac - New Zealand Seafood

New Zealand mussels, Greenlip Mussels (Perna canaliculus) photo

Scientific Name Perna canaliculus
Location Imported from New Zealand
Season Available all year
Size Up to 240 mm in length
Australian Species Code 00 652002
Taste/Texture The flesh is full and plump, and richly flavoured.

MUSSEL MYTH: Cooked closed mussels should not be eaten - Unopened mussels are just a nuisance to open because the mussel node has not released.
There is no scientific or microbiological reasoning to suggest they should not be eaten. Don't waste them!

shellfish, molluscs, green mussels

mussel greenlip

Nutritional Information
For every 100 grams raw product
for Blue Mussel meat.

Kilojoules 374 (89 calories)
Cholesterol 22 mg
Sodium 270 mg
Total fat (oil) 1.7 g
Saturated fat 35% of total fat
Monounsaturated fat 20% of total fat
Polyunsaturated fat 45% of total fat
Omega-3, EPA 153 mg
Omega-3, DHA 166 mg
Omega-6, AA 13 mg

Cooking Mussels:

mussels, sauce, cooked mussels, greenlip mussels, greenshell mussels, green shell mussels

Mussels can be served cooked or cold, as part of a seafood platter, dipped into a spicy sambal and chilli sauces, added to paellas or, at the last minute, fish soups. Large mussels served in the half shell can also be stuffed and grilled.

Mussel Recipes


shellfish mussel recipe whole mussels in shell in broth shellfish soup with mussels cooked mussels greenlip mussels recipe, new zealand mussels, nz mussels, steamed mussels
Mussels in Aromatic Coconut Broth Mussel and Red Snapper Soup Baked Cod, Clams & Mussels Steamed Mussels with Saffron Sauce

Commercial Fishing for Green Mussels:

frozen mussels, new zealand green lip mussels, frozen mussel on shellThis shellfish is economically important to New Zealand. Greenlip mussels differs from other mussel species in that it has a dark brown/green shell, a green lip around the edge of the shells and only has one adductor muscle. It is also one of the largest mussel species reaching 240 mm in length.

The industry developed on the exploitation of wild mussels, however there is no longer any commercial operation involving a wild fishery. As an aquaculture species, the government sets no limit on the volume of mussels extracted commercially.

Mussel Farming takes place in the Marlborough Sounds, along the Coromandel Peninsula, and in Stewart Island's Big Glory Bay.

A mussel farm consists of a series of buoys held together by long lines attached to each side of the buoy. The line is anchored to the seafloor at each end. A series of weighed ropes, on which the mussels are grown, hang down from these lines.

Juvenile mussel spat are wrapped to these ropes using a stocking mesh. The mesh later disintegrates, by which time the spat have attached themselves to the rope. They are then left to grow. When they reach a desired size, the rope is lifted and the mussels stripped from it.

Mussel farms tend to act as man made reefs, and so attract large numbers of small fish.


Exporters, Importers & Processors, Wholesale & Agents of Mussels

Exporters, Importers & Processors, Wholesale & Agents of Greenlip Mussel - New Zealand Mussels




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