Roadside Mussels the Best

Green-lipped mussels, or Perna canaliculus are indigenous and exclusive to New Zealand, and they’re a rich source of omega-3 fatty acids, The Australian’s Susan Hurley writes. The molluscs are almost lurid, with fluorescent green stripes ringing the lips of their shells, like a rainbow that’s been passed through a green filter. They’re huge, too. Patrick Hibell, is a flounder fisherman in the winter, and in summer he serves mussels from his caravan perched on Cullen Point Lookout, halfway between Picton and Havelock. He steams them to order, adding a splash of oil and a dash of his secret ingredient. He serves our order of half a dozen — with a few extra “because they’re small” — in a plastic container and demonstrates how to scoop out the meat with the shell. He serves whitebait patties to follow.