The mussel farm sells to supermarkets in the UK etc. but I do not know where they end up. I bought 6Kg from them over the Easter hols and not one of them tasted gritty etc (or none of the people that I cooked for had any issues with them) where as some supermarket ones that I have had lacked the flavour, meatiness etc. of the Inverlussa ones and they were slightly gritty. The last lot I got from a pub were sent back because they were gritty and rubbery.
I gently fry some bacon pieces in oil, add some chopped onion and cook until almost translucent then add garlic and chopped chilli and a glass of white wine or cider then add the mussels. Steam for 3 mins, add half a cup of cream & parsley and heat for another min then serve with more parsley over the top. The above is suitable for 1kg of mussels and could do 4 for a starter or 1-2 as a main.
Alternatively, heat chorizo cubes in a sauce pan, add onion, garlic & chilli as above. Once cooked, add half a tin of chopped tomatoes and chilli and paprika powder to taste and reduce a bit to create a thicker paste (adding tomato paste if required). Then add the mussels. After 3 mins, add half a cup of cream and mix and cook for another min or so. The above produces a richer and hotter sauce for the mussels which can over-power very fresh mussels so you may save the recipe for when you have had too many of the first recipe or your mussels have been in the fridge for a few days.
Serve into a large bowl and pour the cooking liquid over the top and sprinkle with parsley. Have large bowl for the shells.
Serve with fresh bread rolls, baguettes etc. and a tipple of your fancy.
As with all mussel recipes, discard any that are damaged, won't close before cooking or won't open after being cooked. Removing the "beard" before cooking helps.
The tasty juices left over after the meal can be saved for a risotto although you may need to dilute it as mussels release sea water when cooked that can make the liquid too salty to have on its own in a risotto.
I gently fry some bacon pieces in oil, add some chopped onion and cook until almost translucent then add garlic and chopped chilli and a glass of white wine or cider then add the mussels. Steam for 3 mins, add half a cup of cream & parsley and heat for another min then serve with more parsley over the top. The above is suitable for 1kg of mussels and could do 4 for a starter or 1-2 as a main.
Alternatively, heat chorizo cubes in a sauce pan, add onion, garlic & chilli as above. Once cooked, add half a tin of chopped tomatoes and chilli and paprika powder to taste and reduce a bit to create a thicker paste (adding tomato paste if required). Then add the mussels. After 3 mins, add half a cup of cream and mix and cook for another min or so. The above produces a richer and hotter sauce for the mussels which can over-power very fresh mussels so you may save the recipe for when you have had too many of the first recipe or your mussels have been in the fridge for a few days.
Serve into a large bowl and pour the cooking liquid over the top and sprinkle with parsley. Have large bowl for the shells.
Serve with fresh bread rolls, baguettes etc. and a tipple of your fancy.
As with all mussel recipes, discard any that are damaged, won't close before cooking or won't open after being cooked. Removing the "beard" before cooking helps.
The tasty juices left over after the meal can be saved for a risotto although you may need to dilute it as mussels release sea water when cooked that can make the liquid too salty to have on its own in a risotto.
