Frozen Whole Mussels
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Moules marinière in about five minutes, with the cleaning and de-bearding already done for you.
- One 1kg pack of whole mussels in the shell: about 75 Irish, or about 45 larger Spanish when we have them
- Defrost, then 4–5 minutes in a covered pan with white wine, garlic and parsley
- A pack makes two good mains, or starters for four
These are farmed mussels, partly cooked and pasteurised straight out of the water, then frozen. That means they haven't spent five to ten days surviving the journey to a fishmonger's counter, which is the usual life of a "fresh" mussel.
One thing to know before you cook them: they won't all open. Live mussels open in the pan because they're trying to cool down. Ours aren't alive, so they don't feel the heat and some stay shut (they're not being stubborn). The closed ones are perfectly safe. Ease them open with a blunt knife.
Some people swear the smaller Irish mussels are sweeter. The Spanish are plumper. We'd happily eat either with a bowl of chips, which is more or less how Belgium built a national dish.
How to cook frozen mussels
Defrost in the fridge, then tip through a sieve into a bowl, keeping the liquor.
Rinse briefly to remove any grit and pull off any stray beards.
Cook: soften a shallot and garlic in butter, add the mussels, their liquor and a glass of white wine, cover and cook on a medium-high heat for 4–5 minutes. Finish with parsley or a spoonful of cream.
Storage
Keep frozen. Once defrosted, cook within 24 hours and don't refreeze.
Questions
Why didn't all my mussels open?
Because they aren't alive. Unopened ones are safe to eat.
Are they cooked?
Partly. They need heating through for 4–5 minutes.
How many per person?
About 500g for a main, 250g for a starter.
Can I cook them from frozen?
Yes, tip the frozen bag straight into a pan and boil briefly. Defrosting first gives you the chance to rinse them.
What are the allergens?
Molluscs.
How you've been using our whole mussels...
"The liquor from when they defrosted made a lovely tasty sauce with a little garlic, wine and onion. Greatly exceeded expectations!"
"Made with pasta and white wine - really easy and yummy"
Try something new
Product Details
Moules marinière in about five minutes, with the cleaning and de-bearding already done for you.
- One 1kg pack of whole mussels in the shell: about 75 Irish, or about 45 larger Spanish when we have them
- Defrost, then 4–5 minutes in a covered pan with white wine, garlic and parsley
- A pack makes two good mains, or starters for four
These are farmed mussels, partly cooked and pasteurised straight out of the water, then frozen. That means they haven't spent five to ten days surviving the journey to a fishmonger's counter, which is the usual life of a "fresh" mussel.
One thing to know before you cook them: they won't all open. Live mussels open in the pan because they're trying to cool down. Ours aren't alive, so they don't feel the heat and some stay shut (they're not being stubborn). The closed ones are perfectly safe. Ease them open with a blunt knife.
Some people swear the smaller Irish mussels are sweeter. The Spanish are plumper. We'd happily eat either with a bowl of chips, which is more or less how Belgium built a national dish.
How to cook frozen mussels
Defrost in the fridge, then tip through a sieve into a bowl, keeping the liquor.
Rinse briefly to remove any grit and pull off any stray beards.
Cook: soften a shallot and garlic in butter, add the mussels, their liquor and a glass of white wine, cover and cook on a medium-high heat for 4–5 minutes. Finish with parsley or a spoonful of cream.
Storage
Keep frozen. Once defrosted, cook within 24 hours and don't refreeze.
Questions
Why didn't all my mussels open?
Because they aren't alive. Unopened ones are safe to eat.
Are they cooked?
Partly. They need heating through for 4–5 minutes.
How many per person?
About 500g for a main, 250g for a starter.
Can I cook them from frozen?
Yes, tip the frozen bag straight into a pan and boil briefly. Defrosting first gives you the chance to rinse them.
What are the allergens?
Molluscs.
How you've been using our whole mussels...
"The liquor from when they defrosted made a lovely tasty sauce with a little garlic, wine and onion. Greatly exceeded expectations!"
"Made with pasta and white wine - really easy and yummy"
- Farmed
- Reheat
- Spain • Ireland
