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.


Tags: Australian (The)  Cullen Point Lookout  Green-lipped mussels  Havelock  Picton  

Wellington Has Treats Around Every Corner

Wellington Has Treats Around Every Corner

“In an otherwise resolutely outdoorsy nation, New Zealand’s capital focuses on art, craft and culture,” Larissa Dubecki writes for Gourmet Traveller. Dubecki explores the best of Wellington’s art, food and shopping scenes. “Wellington’s…