Hey gang, i'm heading to New Zealand in 2 days for 2 weeks and i really want to try to 'go native'...and green lipped mussels are about as native as it gets. I know many of you on here love mussels and i've tried to like them but...maybe it's a texture thing...they just don't speak to me. Is there a specific prep or sauce or something that might make them seem less,,, well... rubbery? Or was that just a poor prep i had?? I am looking for some expert insight so i'll choose wisely and perhaps develop a taste for them down under. I figure anything is better w/ a good Pinot Noir but would appreciate some guidance! thanks!