Lyme Bay Mussels
Mussels are filter feeders so their quality is closely associated with the environment in which they are grown. Our mussels are grown by Offshore Shellfish in the open sea off the coast of Brixham in Lyme Bay, where they are constantly supplied with clean, plankton-rich oceanic water.
Rope grown mussels are acknowledged worldwide by environmental groups as being a highly sustainable form of seafood production and are recommended as a ‘best choice’ or ‘super green option’ in the Marine Conservation Society ‘Good Fish Guide‘.
These South West mussels are incredible cooked with white wine, garlic and chilli, or tossed through pasta.
- Portion Size:
- 1kg
- Serves:
- Serves 2
- Can I freeze it?
- No
- Latin name:
- Mytilus Edulis
- Allergen:
- Mollusks
- May contain:
- Crustacean, Fish
Mussels are filter feeders so their quality is closely associated with the environment in which they are grown. Our mussels are grown by Offshore Shellfish in the open sea off the coast of Brixham in Lyme Bay, where they are constantly supplied with clean, plankton-rich oceanic water.
Rope grown mussels are acknowledged worldwide by environmental groups as being a highly sustainable form of seafood production and are recommended as a ‘best choice’ or ‘super green option’ in the Marine Conservation Society ‘Good Fish Guide‘.
These South West mussels are incredible cooked with white wine, garlic and chilli, or tossed through pasta.
Cooking techniques
There are only a few steps required to prepare these mouth-watering mussels. Here's how to cook mussels along with a simple recipe that your whole family will love to eat.
Preparation and Cleaning of the mussels
Check the mussels first. Agitate the mussels by giving them a light shake in a bowl and they should start to close up. Cracked, open, or otherwise damaged mussels should be discarded since they might have gone bad.
Make sure the mussels are free of sand, debris, and barnacles by rinsing them well under cold running water. If necessary, clean the shells with a brush or your fingertips.Beards, which are stringy membranes that may dangle from the shell, should be removed. To remove it from the mussel, just grab it and give it a pull.
Cooking the Mussels
While the stove is on medium-high, warm up a little butter or olive oil in a big skillet or large saucepan. For more flavour, you can add diced onions, minced garlic, and crushed red pepper flakes, fresh herbs like thyme or parsley, or white wine.
Put the cleaned mussels in the saucepan when the aromatics start to smell good and the onions start to soften.
To cook the mussels, add a liquid such white wine, chicken broth, or tomato sauce. This will create steam. For every pound of mussels, you'll need approximately 1/2 to 1 cup of liquid.
Put the lid on the saucepan and steam the mussels for approximately five to seven minutes. The opening of the shells will indicate that they are ready. Toss out any unopened mussels.
Spoon the cooked mussels into individual serving basins with care.
Over the mussels, spoon a little of the aromatic mixture and cooking liquid.
Serve the mussels hot with crusty bread or fries to dip into the delicious soup and garnish with fresh herbs.
As an appetiser or main dish, these mussels are cooked to perfection. Serve with crusty bread and a glass of wine to mop up the savoury liquid. It's appropriate for both formal dinners and more relaxed gatherings thanks to its understated elegance.
There are only a few steps required to prepare these mouth-watering mussels. Here's how to cook mussels along with a simple recipe that your whole family will love to eat.
Preparation and Cleaning of the mussels
Check the mussels first. Agitate the mussels by giving them a light shake in a bowl and they should start to close up. Cracked, open, or otherwise damaged mussels should be discarded since they might have gone bad.
Make sure the mussels are free of sand, debris, and barnacles by rinsing them well under cold running water. If necessary, clean the shells with a brush or your fingertips.Beards, which are stringy membranes that may dangle from the shell, should be removed. To remove it from the mussel, just grab it and give it a pull.
Cooking the Mussels
While the stove is on medium-high, warm up a little butter or olive oil in a big skillet or large saucepan. For more flavour, you can add diced onions, minced garlic, and crushed red pepper flakes, fresh herbs like thyme or parsley, or white wine.
Put the cleaned mussels in the saucepan when the aromatics start to smell good and the onions start to soften.
To cook the mussels, add a liquid such white wine, chicken broth, or tomato sauce. This will create steam. For every pound of mussels, you'll need approximately 1/2 to 1 cup of liquid.
Put the lid on the saucepan and steam the mussels for approximately five to seven minutes. The opening of the shells will indicate that they are ready. Toss out any unopened mussels.
Spoon the cooked mussels into individual serving basins with care.
Over the mussels, spoon a little of the aromatic mixture and cooking liquid.
Serve the mussels hot with crusty bread or fries to dip into the delicious soup and garnish with fresh herbs.
As an appetiser or main dish, these mussels are cooked to perfection. Serve with crusty bread and a glass of wine to mop up the savoury liquid. It's appropriate for both formal dinners and more relaxed gatherings thanks to its understated elegance.
