Live Mussels

Live Mussels

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£4.00 per kg

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Product Description

Local Boston mussels farmed in the wash on the east coast. To cook, a good guide is one kg per person for a main course, and 450 grams. per person for a starter,2/3 sticks of celery,1 small onion (or shallot). Chop the celery and onion (or shallot), not too small. Place In a large saucepan. Pour in 1" of water, or white wine. Bring to the Boil. Clean mussel shells, removing all weed and barnacles. When the water, or wine, is boiling, drop the mussels into the pan. Bring back to the boil. When boiling, turn the heat down to simmer. After the shells open in the middle of the pan, count two minutes. Discard any unopened mussels before serving.

Cooking Tips


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