Large blanched New Zealand mussels in the half shell. These are recommended when you want presentations as well as superb quality. They need to be heated through as they are blanched.
These are recommended when you want presentations as well as superb quality.
Please note that these need to be heated through as they have only been blanched.
Try our lovely recipe for half shell Mussels in a White Wine and Butter sauce and serve with a chilled French Muscadet white wine or a cold Belgian bière Blanche.
Whichever way you decide to cook these Mussels, don’t forget the proper way to eat Mussels is to hold an empty shell between your thumb and forefinger so you can open and close it in a pincer motion. Use the shell to grip onto and gently pull the orange meat out of another shell. Eat the piece of Mussel from the shell as you would if your eating shell was a fork.
