Delicious and nutritious, New Zealand green-lipped mussels are an economic source of lean, high-quality protein. They’re available fresh in their shells from fish shops and supermarkets but mussel meat is also available frozen. A bag of mussels in your freezer means you have the base for quick and interesting delights that can be created in minutes. Fritters are always popular plus they are excellent in soups, pastas, risottos, pastas and pies.
I like to mince mussels for fritters and some soups to prevent them becoming chewy if accidentally over-cooked. Removing the little black tongue inside can also help with tenderness.
Frozen squid (calamari) is available as whole cleaned tubes or rings and again is relatively inexpensive. It needs either speedy cooking or to be cooked slowly enough for the squid to become tender again — but not in between. That is when it becomes really tough. Versatile squid is excellent in soups or chowders, in stir-fries, Mediterranean-style stews or salads and as with mussels, it is low in fat and kilojoules but a great source of the vitamins and minerals necessary for good health.
There are many frozen prawn choices available these days including: large banana prawns from Australia with a light sweet flavour; prawn cutlets from Thailand that are fleshy and combine well with aromatic herbs and spices; cooked prawns — ideal for pizza toppings or salads. In New Zealand, prawns measure about six centimetres. Anything smaller we call shrimps.
All frozen seafood should be used immediately after thawing.
Mussel and fennel chowder
A moreish light meal. Get the recipe
Salt and pepper squid salad
Add some Vietnamese mint leaves to the salad, if available. Get the recipe
Tropical prawns
An easy family dinner. Thaw the frozen cooked prawns before using. Get the recipe
