Pasteurised in-the-shell mussels... make moules mariniere on a whim. We use mussels from Chile. They're a little big bigger than European mussels and in our opinion, quite a bit meatier. And naturally they taste jolly good too.
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| recipe: Mussels with blue cheese | ||||||||
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50g=2ozs 100g=4ozs 225g=8ozs 500g=1lb 2ozs 1000g=2lb 3ozs 1500g=3lb
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