[High-Protein, Low-Fat Seafood] New Zealand Mussels 1KG | Frozen Shelled Mussels | Fitness Meals / Garlic Butter / Pasta / Salad / Hot Pot

Want to increase your protein intake without eating chicken breast every day? This New Zealand Mussels 1KG Family Pack features mussels that are already shelled and preserved via flash freezing, saving you the hassle of opening and processing whole mussels. Once thawed, use as needed to prepare a variety of dishes such as fitness meals, pasta, seafood rice, salads, soups, curries, and hot pot.

New Zealand mussels are also known as New Zealand Greenshell™ Mussels / Green-lipped Mussels, with the scientific name Perna canaliculus, and are one of New Zealand's representative seafood products. The meat has a plump texture with a natural sweet seafood flavour, and readily absorbs the flavours of garlic, butter, herbs, tomato, cream, curry, and black pepper sauces. It is versatile for both light fitness meals and rich Western-style dishes. (Talleys (English))

Net weight per pack is 1KG, suitable for household stockpiling, fitness meal prep, restaurants, cafés, and small food service establishments.

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Product Highlights

1. 1KG large pack, suitable for fitness meal prep

One 1KG pack can be divided into different portions according to your dietary needs:

Usage per meal	Approximately divided into	Estimated protein
150g	Approximately 6 meals, with 100g remaining	Approximately 22.1g
200g	Approximately 5 meals	Approximately 29.4g
250g	Approximately 4 servings	Approximately 36.8g

For fitness enthusiasts who need to calculate their daily protein intake, mussel meat offers a seafood protein alternative to chicken breast, beef, fish fillet, and shrimp.

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2. Shelled mussel meat, ready for cooking

No need to clean the shells, pry open the mussels, or extract the meat individually. After thawing and draining, simply season and cook according to your recipe. Particularly suitable for:

• Quickly preparing dinner after work on weekdays

• Batch-cooking fitness meal boxes once a week

• Making seafood pasta, fried rice, or paella

• Adding to soups, curries, hot pot, and noodle dishes

• High-volume use in restaurants, cafés, and takeout shops

The shape, size, and color of mussel meat may vary slightly, which is a normal variation for natural seafood. The meat color of New Zealand mussels also differs by gender; mature male mussels typically have a creamy white color, while females are more often apricot orange. There is no essential difference in taste or culinary use between the two. (Talleys (English))

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3. High in protein, relatively low in fat

Based on the official average data for New Zealand Greenshell mussels, each 100g contains approximately:

• Protein 14.7g

• Fat 2.5g

• Approx. 102 kcal

• Carbohydrates 5.1g

A 200g serving of mussel meat is estimated to provide approximately 29.4g of protein, making it suitable for pairing with white rice, pasta, potatoes, quinoa, salad, or vegetables to create a complete fitness meal.

The following nutritional values are average reference data for similar New Zealand Greenshell mussels and are not independent laboratory test results for this specific batch. (Talleys (English))

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4. Natural Seafood Umami

Mussel meat naturally carries a briny, savory taste and the distinct sweetness of shellfish, allowing you to create flavorful dishes without adding excessive seasoning.

Recommended seasoning pairings:

• Garlic + Butter + Herbs

• Black Pepper + Garlic Powder + Lemon Juice

• Tomato + Onion + Basil

• White Sauce + Mushrooms + Parmesan Cheese

• Thai Red Curry + Coconut Milk

• Ginger + Scallion + Soy Sauce

• Korean Spicy Sauce + Minced Garlic

• Miso + Kelp Broth

• Mala Soup Base + Vegetables

• White Wine + Cream + Herbs

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5. Various cooking methods, suitable for families and fitness enthusiasts

New Zealand Greenshell mussels can be used for baking, grilling, pan-frying, stir-frying, steaming, curries, creamy soups and chowders. (Talleys (English))

De-shelled mussel meat is especially suitable for adding:

• Garlic Butter Mussels

• Creamy Mussel Pasta

• Tomato Seafood Pasta

• Mussel Quinoa Salad Bowl

• Korean Mussel Tofu Soup

• Thai Green Curry Mussels

• Seafood Fried Rice

• Spanish Seafood Paella

• Mussel Corn Chowder

• Mussel Omelette

• Seafood Pizza

• Mala Seafood Pot

• Soy and Pepper Stir-fried Mussels

• Ginger and Scallion Mussel Pot

• Seafood Udon or Noodle Soup

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Estimated Nutritional Information

Estimates per 100g, per meal and per 1kg pack

The following values are calculated proportionally from the average nutritional data of plain New Zealand Greenshell mussels without added oil, butter, sauce, salt, sugar, cream or other ingredients.

Nutrient	Estimated per 100g	Estimates per 150g	Estimates per 200g	Estimates per 1kg pack
Energy	Approx. 427kJ	Approx. 641kJ	Approx. 854kJ	Approx. 4,270kJ
Calories	Approx. 102kcal	Approx. 153kcal	Approx. 204kcal	Approx. 1,021kcal
Protein	Approx. 14.7g	Approximately 22.1g	Approximately 29.4g	Approx. 147g
Total Fat	Approx. 2.5g	Approx. 3.8g	Approx. 5.0g	Approx. 25g
Carbohydrates	Approx. 5.1g	Approx. 7.7g	Approximately 10.2g	Approx. 51g
Sugars	Approx. 1.0g	Approx. 1.5g	Approx. 2.0g	Approx. 10g
Sodium	Approx. 550mg	Approx. 825mg	Approx. 1,100mg	Approx. 5,500mg

Data is based on an average of 427kJ energy, 14.7g protein, 2.5g fat, 5.1g carbohydrates, 1.0g sugar and 550mg sodium per 100g of New Zealand Greenshell mussels. (Talleys (English))

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Reference portion for fitness enthusiasts

Mussel meat portion	Estimated calories	Estimated protein	Estimated fat	Est. Carbohydrate
100g	Approx. 102kcal	Approx. 14.7g	Approx. 2.5g	Approx. 5.1g
150g	Approx. 153kcal	Approximately 22.1g	Approx. 3.8g	Approx. 7.7g
200g	Approx. 204kcal	Approximately 29.4g	Approx. 5.0g	Approximately 10.2g
250g	Approx. 255kcal	Approximately 36.8g	Approx. 6.3g	Approx. 12.8g
300g	Approx. 306kcal	Approx. 44.1g	Approx. 7.5g	Approx. 15.3g
500g	Approx. 510kcal	Approx. 73.5g	Approx. 12.5g	Approx. 25.5g
1KG whole pack	Approx. 1,021kcal	Approx. 147g	Approx. 25g	Approx. 51g

The above only calculates the mussel meat itself. After adding cooking oil, butter, cheese, cream, breadcrumbs and sauces, the calories, fat, carbohydrates and sodium content of the whole dish will increase.

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Important nutritional information

Nutritional values may vary due to the following factors:

1. Size, season and natural water content of the mussels

2. Whether the mussels have been blanched, steamed or otherwise pre-treated

3. Water loss after thawing

4. Whether protective ice glaze is present in the packaging

5. Actual net edible weight

6. Different production batches and processing methods

7. Degree of water evaporation after cooking

If the 1KG is the packaging weight including ice glaze, the actual mussel meat weight after thawing and draining may be less than 1KG; if the 1KG on the packaging is the net weight excluding ice glaze, the packaging indication should prevail.

Product pages may list the above 'Estimated Nutritional Data', but for official nutrition labels, advertising nutritional claims and packaging information, the supplier specification sheet or accredited laboratory test results should prevail.

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Notes on 'High Protein' and 'Low Fat' promotions

One of the conditions for a 'High Protein' claim in Hong Kong for solid foods is that the food contains at least 20% of the Chinese Nutrient Reference Values for protein per 100g, i.e., approximately 12g of protein; 'Low Fat' solid foods must not exceed 3g of total fat per 100g. (cfs.gov.hk)

Calculated based on the average of similar New Zealand Greenshell mussels:

• Protein approx. 14.7g/100g

• Fat approx. 2.5g/100g

The values appear to meet the relevant thresholds. However, these figures are not independent test results for this product, so if official packaging or paid advertisements use statutory nutritional claims such as 'High Protein' and 'Low Fat', it is recommended to obtain the supplier's official nutrition label or product test report first.

In addition, the estimated sodium content is approximately 550mg/100g, so it should not be promoted as 'Low Sodium'. People who need to control sodium intake should avoid adding large amounts of soy sauce, oyster sauce, processed soup bases and high-sodium sauces when cooking.

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Recommended fitness meal pairing

1. Mussel Quinoa Salad Bowl

Suggested ingredients:

• Mussels 150 to 200g

• Quinoa or brown rice 100 to 150g

• Broccoli

• Cherry tomatoes

• Avocado

• Cucumber

• Lemon Juice

• Black pepper and a little olive oil

Based on 200g of mussels, the mussels alone are estimated to provide approximately 29.4g of protein. Paired with quinoa and vegetables, this can be made into a nutritionally more balanced main meal.

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2. Garlic Black Pepper Mussel Fitness Rice

Suggested ingredients:

• Mussels 200g

• White rice or brown rice 150 to 200g

• Minced garlic

• Black Pepper

• Onion

• Bell peppers

• A little olive oil

If you want to control calories, you can reduce the amount of cooking oil and sauce, and use lemon juice, garlic powder, chilli powder and black pepper to add flavour.

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3. Tomato Mussel Pasta

Suggested ingredients:

• Mussels 150 to 200g

• Pasta 80 to 100g dry weight

• Tomato puree

• Onion

• Minced garlic

• Basil

• Black Pepper

A tomato sauce base is usually easier to control the overall fat content of the meal than a white sauce version that uses large amounts of butter, cream and cheese.

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4. Mussel Vegetable Soup

Cook mussels with tomatoes, onion, celery, mushrooms and cabbage to make a seafood vegetable soup, which can serve as a lighter dinner or post-workout snack.

Mussels naturally have a salty umami flavour, so taste the soup base first to avoid adding too much salt or concentrated soup powder all at once.

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Detailed cooking instructions

Garlic Butter Mussels

Ingredients

• Mussels 300g

• Garlic 2 to 3 cloves

• Butter 10 to 15g

• Black pepper to taste

• A little lemon juice

• Parsley or coriander to taste

Method

1. Place the mussels in the refrigerator chiller compartment to thaw completely.

2. After thawing, pour away any excess liquid.

3. Pat the surface of the mussels dry with kitchen paper.

4. Heat a frying pan over medium heat and add the butter.

5. Add the garlic and fry until fragrant, being careful not to burn the garlic.

6. Add the mussels and stir-fry quickly.

7. Add black pepper and a little lemon juice.

8. Once the mussels are completely heated through, serve immediately.

9. Finally, sprinkle with parsley or coriander.

It is not recommended to cook mussels over high heat for a long time, otherwise the meat texture will become tough and shrink.

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Creamy Mussel Pasta

Ingredients

• Mussels 200g

• Pasta 80 to 100g

• Minced garlic

• Onion

• Mushrooms

• Light cream or milk

• Black Pepper

• A little Parmesan cheese

Method

1. Cook the pasta until it is al dente, retaining a little pasta water.

2. Fry garlic, onion and mushrooms in a frying pan.

3. Add the cream or milk and simmer over low heat until the sauce begins to thicken.

4. Add the mussels and heat through thoroughly.

5. Add the pasta and mix well with a little pasta water.

6. Add black pepper and a little cheese.

7. Toss the pasta in the sauce until evenly coated, then serve.

Mussels naturally contain sodium; we recommend tasting first before deciding whether to add extra salt.

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Air-fried Mussel Meat

1. Drain the water completely after the mussels are fully thawed.

2. Pat the surface dry with kitchen paper.

3. Add a small amount of olive oil, garlic powder, black pepper, and smoked paprika.

4. Spread the mussel meat flat in the air fryer, avoiding excessive overlap.

5. Heat at approximately 180°C for a few minutes, flipping once halfway through.

6. Consume once the centre of the mussel is completely hot through.

Air-frying time varies with mussel size, whether pre-cooked, ingredient temperature, and air fryer wattage; do not rely solely on a fixed time to determine safety.

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Hot Pot or Noodle Soup

Mussel meat can be added directly to tomato soup, clear soup, mala soup, seafood broth, udon, or rice noodles.

Since mussel meat has no shell protection, overcooking causes it to shrink and become tough. We recommend adding mussel meat only after the soup base and other heat-resistant ingredients are nearly done, cooking until completely hot through.

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Handling of Raw and Cooked Products

The current photo only shows the transparent outer packaging; it is not possible to confirm from the front whether the product is raw, blanched, semi-cooked, or fully cooked mussel meat. Please check the supplier specifications or the back label before listing.

If the packaging indicates raw mussel meat

Must be cooked thoroughly; the centre of the mussel should be completely hot through and must not be eaten undercooked.

If the packaging indicates cooked or blanched mussel meat

The product is not equivalent to ready-to-eat after thawing. Follow the packaging instructions for reheating; avoid eating directly after thawing without heating.

For safety, ensure the food centre temperature reaches at least 75°C.

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Correct Thawing Methods

Recommended Method: Thaw in the Fridge

1. Take out the portion needed for the meal from the freezer in advance.

2. Place in a sealed, leak-proof food box or container.

3. Thaw in the refrigerator compartment at 0°C to 4°C.

4. Avoid thawing liquid dripping onto other food.

5. Cook as soon as it is completely thawed.

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Quick Method: Thaw in Sealed Cold Water

1. Ensure the packaging is not damaged.

2. Keep the mussel meat sealed and thaw in cold water.

3. Change the cold water periodically to prevent the temperature from rising.

4. Cook immediately after finishing.

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Microwave Thawing

You can use the microwave defrost function, but some mussel meat may start to heat during the defrosting process. Cook immediately after microwave defrosting; do not return to the fridge for a long time.

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Room temperature thawing for long periods is not recommended

Do not leave mussel meat on the kitchen counter, sink, or in a warm environment for several hours to thaw. Prolonged exposure of seafood to warm environments increases food safety risks.

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Storage

• Please place the product in the -18°C or below freezer compartment immediately after delivery.

• Avoid leaving at room temperature for long periods

• Take out only the amount needed for use each time

• Do not repeatedly thaw and refreeze

• Cook and consume as soon as possible after thawing.

• Cooked mussel meat should be placed in a clean, sealed container in the fridge

• Best before date is based on the actual packaging label

• If the packaging shows severe damage, leakage, or an unusual odour, do not consume

New Zealand mussel products are typically recommended to be stored frozen at -18°C or below. (Talleys (English))

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Product Information

Product Name: New Zealand Mussel Meat
English Name: New Zealand Greenshell Mussel Meat
Specification: 1KG
Product Type: Frozen Peeled Mussel Meat
Origin: New Zealand, subject to final product label
Packaging: Frozen in original clear plastic bags, not vacuum-packed
Storage: Store frozen at -18°C or below
Cooking method: Thaw thoroughly before heating; not recommended to eat raw
Suitable for: Pan-frying, stir-frying, air-frying, baking, soup, pasta, fried rice, curry and hot pot
Suitable for: Fitness enthusiasts, families, Meal Prep, restaurants and cafes
Allergy warning: This product is a shellfish/mollusc; people allergic to shellfish or seafood should not consume it

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Notes and Disclaimer

Mussels are natural seafood, so the size, shape, completeness, meat colour and ratio of each pack may vary. Both apricot-orange and milky-white mussels may occur naturally and do not indicate that the product has gone bad.

Frozen mussels may have ice crystals or ice glaze on the surface and may release natural moisture after thawing. Mussels will shrink after heating due to moisture loss, which is a normal phenomenon.

Shelling and processing have been carried out to remove shells and impurities as much as possible, but natural seafood may occasionally contain small shell fragments, byssus threads or other natural tissues. Please check carefully before cooking and eating.

Images are for product appearance and cooking method reference only. Actual packaging, mussel size, quantity, colour, origin declaration, handling method and nutritional information are subject to the actual product label and supplier documents received.