Greenlip Mussel Meat

Greenlip mussel meat is shelled and ready for fritters, pies and pasta. No prep — fold into chowder or coat for mussel fritters. Plump orange flesh. 500g–1kg mussels or vongole typically feeds two as a pasta main.

From New Zealand. Sold per kg.

Keep chilled at 0–4°C; cook live shellfish within 1–2 days. Add to cart for delivery or in-store pickup at Tasman Star Seafoods.