Mussels or Kutai is a great bi-valve shellfish — juicy, salty, tender and a little bit sweet. Lucky for us Kiwis, we get to enjoy the bounty harvest of mussels here in the Bay of Islands. Together with the guests, the crew gathers mussels whenever the weather permits.
We at The Rock collect Kai Moana (seafood) and try to show our guests a safe way to do so. The joy in gathering food from nature and serving it at the dinner table gives one a different level of satisfaction.
WHAT TYPE OF MUSSELS ARE FOUND IN NEW ZEALAND?
There are different types of mussels around the world but the best tasting ones are the Greenshell mussels (also called Green Lipped Mussels) found in New Zealand. You can find them plentiful along the coasts, usually clinging on to rocks. Only harvest mussels that are bigger than your thumb — let the small ones grow and harvest them later.
WHAT ARE THE BENEFITS OF CONSUMING MUSSELS?
Greenshell mussels are indicated to have anti-inflammatory properties available to humans in the form of omega-3 fatty acids, amino acids, minerals and carbohydrates. They are also known as a brain food with high levels of Vitamin B12.
HOW DO WE PREPARE MUSSELS AT THE ROCK NZ?
After a successful kai moana, our crew gather the mussels in a bucket with seawater allowing them to soak and spit out sand and other debris. After a few minutes, we start cleaning them by brushing off the dirt or what they call "beards". Freshly picked mussels must be tight-lipped and alive to be safe for consumption.
Once thoroughly cleaned we either barbecue the mussels or — if we're feeling fancy — put them in an empty pot and steam them. Add some white wine, garlic, shallots and finish with fresh herbs. The natural flavours are delicious enough that it needs no extra seasoning. Pair with a slice of French bread and some white wine and you are set to enjoy a wonderful cruise at the Bay of Islands.