Rope mussels ready-to-cook / Bouchot from Normandie (France) 1.4kg


Often regarded as poor man's shellfish, mussels are cheap and plentiful. In the wild, they grow on coastline rocks and stones but the majority of mussels available are farmed in suitable coastal waters.

Mussels are one of the most environmentally sound types of fish or shellfish available. 

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Weight kg
Specification They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh and a succulent taste of the sea is what you are looking for once they are cooked. Colour is not indicative of quality - orange flesh tells you the mussel is female, while a whiter hue suggests a male.
Carefully place the blue-black mussels into a sinkful of cold water and discard any that stay open when tapped. Pull away their beards and, if you are presenting them in their shells, it's a good idea to give them a good scrub, scraping off any barnacles. A final couple of rinses will ensure a sand-free meal. Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to steam them. As soon as the shells start gaping open, you know they are ready. Don't overcook them or you'll end up with rubbery flesh. Discard any that fail to open fully. Mussels are delicious with a wide array of flavours. Steaming them in white wine - along with shallots, garlic and a few herbs - is traditional in some European countries.The cooking liquid is half the joy of eating mussels, so have plenty of crusty bread on stand-by for soaking up.