Pack details
- 1kg of half-shell Chilean mussels (Mytilus chilensis)
- Already cooked — meat sits in the half-shell ready to dress
- Larger, plumper and sweeter than UK rope-grown mussels
How to cook
- Defrost in the fridge for a few hours, arrange on a baking tray
- Garlic butter gratin: top with garlic-parsley butter and breadcrumbs, grill for 4–5 minutes until bubbling and golden
- Or top with chorizo crumb, pesto, or a tomato-and-feta salsa before grilling
- Toss into seafood pasta or paella at the last minute — just to warm through
Sourcing and delivery
- Rope-grown in the cold clean waters of southern Chile
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
