There are three main kinds of mussel meat. European mussels are small and delicate. New Zealand greenlip mussels are swaggering monsters, often known as giant mussels. Chilean mussels are in between. Supplies are not terribly reliable so we might offer only one kind, or none. All kinds are cooked - so you can reheat but do not overcook. All are individually frozen - you will be able to remove one mussel from the bag at a time. Mussel meat is an easy and very inexpensive way to make a seafood version of a meat dish. Tempted? Try yourself a mussel curry.
https://www.thefishsociety.co.uk/mussel-meat.html?__shop=1803052Mussel Meathttps://www.thefishsociety.co.uk/media/image/1e/1e/7e/Mussels-shelled-new-website.jpg7.407.40GBPInStockBy fish type/Shellfish/ClamsBy fish type/ShellfishFish A-Z/MusselsWholesale range
There are three main kinds of mussel meat. European mussels are small and delicate. New Zealand greenlip mussels are swaggering monsters, often known as giant mussels. Chilean mussels are in between. Supplies are not terribly reliable so we might offer only one kind, or none. All kinds are cooked - so you can reheat but do not overcook. All are individually frozen - you will be able to remove one mussel from the bag at a time. Mussel meat is an easy and very inexpensive way to make a seafood version of a meat dish. Tempted? Try yourself a mussel curry.
