Greenlip mussels from New Zealand are certainly pretty to look at. There's a growing interest in these mussels. The shell has a distinct green edge, but I'm not sure why they're called "greenlip" mussels because once you open it it's much redder in color than our native California or west coast mussels. We've been harvesting mussels for many years but you must be careful not to harvest them in the summer months because there's a risk of PSP paralytic shellfish poisoning. Check with the health department, but there are plenty in the market to choose from also. I like to simply steam them with garlic and fresh herbs from the garden.
