On the lookout to bulk up my proposed spaghetti marinara I chanced upon New Zealand Greenshell Mussels in my crappy major chain supermarket. Wow! Unlike the miserable looking packs of cheaper vacuum packed mussels from China, these actually looked inviting and cooked up very nicely despite being frozen on the shell. They weren’t sinewy, they had much “melt-in-the-mouth” flesh and a good taste of the sea juiciness. Quality always beats quantity — a small pack was enough for four decent sized servings — I cut them in two for the sauce. Give it a go if you can find them.