A well-known New Zealand seafood dish of large, sweet green-lipped mussels quickly cooked under high heat with garlic butter and herbs.
Steam the mussels in a small amount of water over medium heat for 5 minutes, until the shells open. Remove and discard the top shell.
Mix the melted butter with the garlic, parsley, lemon juice, and salt.
Spoon the sauce over each mussel and grill or broil over high heat for 5–6 minutes. The mussel meat should be lightly browned; overcooking will make it tough.
Serve hot.
Eat cooked mussels the same day; seafood spoils quickly, so refrigerate for no more than 1 day.
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