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Green mussels are a favorite at stir-fry restaurants to pair with drinks. But did you know that the green mussels that were originally a local speciality from Bali have largely been replaced by imports from New Zealand? They not only look different, but also have a distinct taste and texture.

These green mussels in their colorful shells are served stir fried with Thai basil, minced garlic, and chili. It’s a classic choice at stir fry restaurants to pair with drinks. But the mussels that most places serve these days usually aren’t from Taiwan anymore. They’re actually another type of imported mussel.

Restaurant owner
Sells mussels
It’s very hard these days to find someone to dive into the shallows to find them. I’ve been working with this supplier for a long time now.

The area near Bali and Tamsui used to produce lots of green mussels. At one time, 300 kilograms could be harvested in a single day. But the population has been declining due to river pollution, forcing many restaurants to use imported mussels from New Zealand instead, as the supply and pricing is relatively stable. For example, the same serving of New Zealand mussels is about NT$250, while Taiwanese green mussels sell for NT$320.

Ms. She
Restaurant owner
With so many added ingredients and the labor involved, selling a plate for NT$250 actually doesn’t leave that much profit.

Restaurant owner
Sells mussels
The New Zealand mussels have a similar shell color to ours. They’re colorful. The imported ones are all half shells. I’ll make a plate of imported ones and another of the Taiwanese ones so you can see for yourself.

The local green mussels are smaller, but the meat is delicate and sweet with a distinct ocean flavor. The imported New Zealand ones are mostly frozen and processed. They’re larger, with plump meat and a chewy texture.

Member of public
Likes mussels
The salt and water quality in Taiwan make them especially sweet.

Based just on their appearance, it’s hard to tell them apart. But for the discerning foodie, frozen imports are no match for the freshness of Taiwanese green mussels.

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