Traceability

Discover a freshness that will exceed your taste expectations.

New Zealand Greenshell™ Mussels are processed in state-of-the-art factories operating under stringent hygiene and quality control regimes. These operating regimes are laid down by both New Zealand government regulations and international food processing standards including the USFDA (meeting all requirements of the National Shellfish Sanitation Program) and European Union. Regular audits are carried out by Ministry inspectors as well as buyer appointed auditors. Each factory runs its own quality control program including a Hazard Analysis Critical Control Point (HACCP) plan.

New Zealand Greenshell™ Mussels are truly versatile and there is a product form to suit almost every culinary application. Depending on the specific market destination New Zealand Greenshell™ Mussels are produced on the half shell (chilled or frozen), as mussel meat (chilled or frozen) or live in shell (chilled).

Mussel processing for the popular half shell and mussel meat varieties begins with the mechanical grading of size into small, medium or large mussels for which the market demand varies. This is followed by a heat treatment to facilitate opening and a debyssing process to remove the mussel beards.  Once opened they are individually quick frozen (IQF) on the half shell still hours from harvest to ‘snap-lock’ the flavour and ensure they are fresh and succulent when ready for use.

Standardised Counts Per Pound

Average Count Average Weight Average Shell Length
Grade per kg per lb gm oz mm ins
Small 45 - 60 18 - 23 23 0.8 75 2.9
Medium 30 - 45 13 - 18 28 1.0 100 3.9
Large < 30 8 - 13 40 1.4 115 4.5