Mussels are So Easy,So Tasty & So Cheap.

Mussels are available all year around mainly because of the expansion of sea farming, these are sustainable sea farmed which are significantly cleaner and but just as flavorful as the wild mussels which can contain sand and dirt and are definitely a chore to clean.They are widespread and are especially abundant in cooler seas. They form extensive, crowded beds in 5he wild, anchoring themselves by the byssus, a secretion of strong threads. The blue/black Atlantic type grows up to 3 in. (7.6 cm) and is common along these cooler coasts the smaller hooked mussel has a more southerly range.


You should buy around a 1kilo or just over 2lbs pounds depending on if its to be a starter with seconds or for a main-course serving. The slightly green-shelled versions from New Zealand tend to be somewhat bigger and are very popular.

Make sure they are closed and not many are broken or have their shells cracked or chipped.

They are sold live and their shells should be tightly closed, but some may "gape" open a little. Try pressing the shell shut. If it stays closed, the mussel is still alive and safe to eat, but if it opens again, throw it away. Also when boiled or steamed if they remain closed to be on the safe side throw the closed ones away.

Easy Simple Ideas You Can Try.

Try them with a combination of South-east Asian flavourings such as coconut, ginger, lemon grass and chilli. Remember the liquid they are cooked in can be half the joy of eating  this simple very tasty dish,

Mussels Baked with Breadcrumbs, Garlic and grated crispy cheese

Prep: 25 mins Cook: 4 mins

Easy Skill level

Prep: 20 mins Cook time 3 to 4 minutes:

Servings

Serves 4 as a starter or light main course

This is a superb tasty dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving

Ingredients.

  • 1kg mussel in their shells
  • 50g toasted breadcrumbs
  • zest 1 lemon
  • 100g garlic and parsley butter
  • 1/2 a cup of grated cheddar cheese

Instructions

  1. Scrub each well and pull off any beards. Rinse in several changes of running cold water, then discard any that are open and do not close when squeezed between the thumb and fore finger or tapped hard the side of your sink.
  2. Drain them and put them in a large pan with a large cup of water.
  3. Bring to the boil, then cover the pan, shaking quite vigorously occasionally, until they are open.
  4. This cooking or steaming process will only take 2-3 minutes. Drain away any water check and discard any that remain closed.
  5. Heat grill to high.
  6. Remove and discard one side of each shell, then spread a little butter onto each mussel.
  7. Combine the crumbs and zest,with a tea spoon cover well each separate shell with the mixture.
  8. Sprinkle over lightly the grated cheese
  9. Set each one on a baking tray.
  10. Then Grill for 3-4 mins or until crisp and crunchy. serve with warm crispy bread rolls

     A glass of dry white wine goes well with this simple delicious dish

           Just enjoy this wonderful Simple Tasty Food

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Try this easy yet deliriously tasty recipe Mussels with leaks


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