Green-lipped mussels and blue mussels may look similar, but they differ in size, appearance, and how they’re often used in cooking.
What Sets Green-Lipped and Blue Mussels Apart?
Green-lipped mussels (Perna canaliculus) are native to New Zealand. They are generally larger and are easy to recognise by the green colour around the edge of their shells.
Blue mussels (Mytilus edulis) have dark shells that can range from blue-black to brown. They are generally smaller than green-lipped mussels.
For a quick mussel guide, the main differences are:
- Size: Green-lipped mussels are generally larger.
- Appearance: Green-lipped mussels have a green shell edge, while blue mussels have darker blue-black shells.
- Species: Green-lipped and blue mussels come from different species groups.
- Serving: Green mussels are often available on the half shell, while blue mussels are commonly served whole.
How Can You Use Them at Home?
Both types of mussels work well with simple flavours such as garlic, lemon, butter, chilli and fresh herbs.
Green-lipped mussels can be used for:
- Garlic butter or herb-crumb toppings
- Baking or grilling on the half shell
- Seafood platters
Blue mussels are commonly used for:
- Steamed mussel dishes
- Pasta and sauces
- Soups and stews
- Broths served with crusty bread
Whichever type you’re cooking, check the product instructions for storage, preparation and cooking, particularly when using frozen mussels.
Planning a seafood meal at home? Explore mussels from Seafood Factory Outlet for your next easy lunch, dinner and an easy seafood spread.