Pack details
- 1kg of whole mussels, shells on, pre-cooked
- No de-bearding, no scrubbing — the prep is done
- Frozen straight after cooking to preserve sweetness
How to cook
- Defrost in the fridge for a few hours, drain any liquor
- Moules marinière: soften shallots and garlic in butter, add a glass of white wine, tip in the mussels, cover, steam 3–4 minutes until heated through, finish with cream and parsley
- Or oven-bake on a tray in the half-shell with garlic-parsley butter for 5–6 minutes
- Toss into paella, seafood linguine or chowder at the last minute
Sourcing and delivery
- Rope-grown mussels from clean coastal waters
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
