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Mussel Cooking Tips
  • Rinse before steaming, slightly tap those mussels that are opened, discard any that don't close.
  • Use a heavy based pot with maximum heat allowing the mussels to release their juicy flavours
  • Steam mussels (approx. 8-10mins) with a small amount of liquid in a pot with a lid, do not boil them/cover with water and definitely do not overcook them.
  • Mussels are cooked when they have opened up.
  • Don't throw away the mussel broth, it makes a delicious, tasty dip for bread.
Unique flavour: add wine, beer or orange juice, Extra flavour: chopped garlic, onions, celery, saffron or chilli
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How to store Mussels
  • Store mussels in an unclosed tray / container covered with a damp cloth / paper towel.
  • Make certain that they smell fresh, just like the ocean.
  • Never store in water!!
  • Drain any excess water daily, live mussels have a 3-5 day shelf life.
  • If you don’t need to cook live mussels immediately, make sure you steam them first, then freeze them with the broth to enjoy at a later time. These mussels will last 3-4 months.
  • Mussel broth is so versatile and can be used as a base for soups, chowders and pasta’s.
Live Blue Ocean Mussels can be purchased ahead of time and stored in the refrigerator.
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Ingredients
  • 1 kg frozen mussel meat, defrosted and rinsed. Remove all excess water and inspect for broken shell.
  • 4 tsp olive oil
  • 3 onions Finely chopped
  • 1 tsp mild curry powder
  • 1 tsp hot curry powder
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 2 tsp pickling spices
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 cup vinegar
  • 2 cup chutney
Mussel Vinigerette
Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, because the mussels can’t survive long after they’ve been plucked.
Serves 3
Preps In 30 minutes
Cooks In 15 minutes
Difficulty Medium
Method
  1. Heat the olive oil and fry the onion lightly. Add the spices, sugar, vinegar and chutney and allow to simmer for 20 minutes.
  2. Lastly add the mussel meat at allow to simmer for 3 minutes.
  3. Spoon mussels and sauce into clean glass jars and seal while hot.
  4. Cool down well and store refrigerated. Keeps for up to months sealed and refrigerated.
  5. Serve cold with toast and salad.
Live Mussel Buying Tips
  • Mussels are sold in mesh bags, loose on ice, or in high oxygen modified atmosphere packaging.
  • Look for information on the tag containing the Harvest Date, Best by Date and Nutritional Info, or ask your local seafood counter for the information.
  • Give the mussels the “nose test”, checking that they smell like the ocean.
  • If you looking for local “premium quality” West Coast Mussels, ask for none other than Blue Ocean Mussels.
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Ingredients
  • 1 kg frozen mussel meat defrosted and rinsed.
  • 4 tsp olive oil
  • 3 onions
  • 1 tsp mild curry powder
  • 1 tsp hot curry powder
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 2 tsp pickling spices
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 cup vinegar
  • 2 cup chutney
Currie Mussels
Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, because the mussels can’t survive long after they’ve been plucked.
Serves 3
Preps In 30 minutes
Cooks In 15 minutes
Difficulty MEDIUM
Method
  1. Heat the olive oil and fry the onion lightly. Add the spices, sugar, vinegar and chutney and allow to simmer for 20 minutes.
  2. Lastly add the mussel meat at allow to simmer for 3 minutes.
  3. Spoon mussels and sauce into clean glass jars and seal while hot.
  4. Cool down well and store refrigerated. Keeps for up to months sealed and refrigerated.
  5. Serve cold with toast and salad.
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Ingredients
  • 1 kg frozen mussel meat Remove all excess water and inspect for broken shell.
  • 4 tsp olive oil
  • 3 onions Finely chopped
  • 1 tsp mild curry powder
  • 1 tsp hot curry powder
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 2 tsp pickling spices
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 cup vinegar
  • 2 cup chutney
Stuffed Pancakes
Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, because the mussels can’t survive long after they’ve been plucked.
Serves 3
Preps In 30 minutes
Cooks In 15 minutes
Difficulty Easy
Method
  1. Heat the olive oil and fry the onion lightly. Add the spices, sugar, vinegar and chutney and allow to simmer for 20 minutes.
  2. Lastly add the mussel meat at allow to simmer for 3 minutes.
  3. Spoon mussels and sauce into clean glass jars and seal while hot.
  4. Cool down well and store refrigerated. Keeps for up to months sealed and refrigerated.
  5. Serve cold with toast and salad.
Appetisers & Snacks
Paella
Currie Mussels
Stuffed Pancakes
Bloody Marry Mussels
Quick and Easy
Paella
Currie Mussels
Stuffed Pancakes
Bloody Marry Mussels
Chowders & Soups
Curried Mussels
Bloody Mary Mussels
Mussel Vinigerette
Thai Mussel Pot
Mains & Entree's
Bloody Marry
Paella
Stuffed Pancakes
Portuguese Style Mussel Pot
Mussel Broth

Live mussels release water during the cooking process and this can provide a valuable seafood broth to most dishes. This broth is full of flavour and nutrients, making it highly versatile.

Broth can be used as a base for stocks and sauces – make sure that it is stored in freezer friendly bags.

To enhance flavour of mussels and the broth include, White Wines, Light Beers or non-alcoholic broth. Use alternatives such as orange juice, apple juice, coconut milk, tomato juice, chilli paste or even pre-made stocks.

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Ingredients
  • 1 dozen Fresh BOM
  • 3 stalks of celery chopped
  • 2 leeks, chopped
  • 3 carrots, julienne
  • 2 cloves of fresh garlic chopped
  • 1 onion, chopped
  • 3 tbs butter
  • 250ml Cream
  • 1 Cup White wine
  • 1 Dusting of flour
  • 1 Black pepper
  • 1 Pinch cayenne pepper
Mussel Pot
Serves 4
Preps In 30 minutes
Cooks In 8 minutes
Difficulty MEADIUM
Method
  1. Fry the celery, leeks, carrots, garlic, onions in butter
  2. Add cayenne pepper and black pepper
  3. Add white wine and let it reduce
  4. Add cream and let it reduce again
  5. Add clean, fresh mussels
  6. Cook for 8 mins until mussels open
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Ingredients
  • 1 Glug olive oil
  • 2 cloves fresh Garlic chopped
  • 1 Teaspoon paprika
  • 1 Onion, Grated
  • 1 Whole Fish, filleted keep carcass
  • 1 Tin Tomatoes
  • 2 Cups SPEKKO Rice
  • 1 Pinch Fresh Coriander
  • 200 Grams Calamari
  • 1 dozen Fresh BOM both shelled and deshelled
  • 1 Red pimento pepper
  • 1 Yellow Pepper
  • 1 Green Pepper
  • 1 chourizo
  • 1 Stem of vine tomatos
  • 2 tbsp Lemon Juice
Paella
Serves 4
Preps In 25 Minutes
Cooks In 30 Minutes
Difficulty MEDIUM
Method
  1. Boil fish bones in water to create stock, let it reduce a bit and leave to simmer. Charr peppers on the fire till black.
  2. Peel off the skins, chop and set aside. Fry oil, grated onion, paprika, garlic and chourizo
  3. Add SPEKKO rice and stir to soak up rendered fat from chourizo and oil Add tinned tomatoes
  4. Gradually add ladles of fish stock to paella when neccessary Add fish
  5. Add calamari Add chopped peppers
  6. Add mussels and coriander Put foil on top of pan to steam the seafood
  7. When rice is done and mussels are open, paella is done Grill vine tomatoes on fire, when paella is done, place them on top to garnish.
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Ingredients
  • 1 Tinned Tomatos
  • 2 Stalks Celery, Chopped
  • 1/4 Cup Balsamic Vinegar
  • 2 Cups BONFIRE HILLS wine
  • 1 onion, chopped
  • Fresh BLUE OCEAN mussels in shell, cleaned
Bloody Mary mussels
Serves 4
Preps In 20 Minutes
Cooks In 15 Minutes
Difficulty MEDIUM
Method
  1. Ensure your mussels are closed before starting, this means they’re still alive and you’ll have the freshest result.
  2. Add onions, celery and white wine to a medium to hot pot Add tinned tomato, salt and pepper and balsamic vinegar
  3. Add your fresh mussels. Coat them in the mixture then close the lid to steam them open.
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Ingredients
  • 30 Mussels
  • 2 medium sized ripe tomatoes finely diced
  • 2 medium sized onions finely diced
  • 3 fresh garlic cloves finely chopped
  • 1 1/2 tsp mild curry powder
  • 1/4 tsp chili flakes
  • a pinch of dry peri-peri
  • 1 tsp tomato paste for colour if tomatoes are not ripe enough
  • salt and grounded black pepper to taste
  • olive oil to sauté onions, garlic and tomatoes
  • 1 Cup Boiling Water
Portuguese Style Mussel Pot
Serves 4
Preps In 20 Minutes
Cooks In 20 Minutes
Difficulty MEDIUM
Method
  1. Remove beards and clean mussels Sauté onions, garlic and tomatoes adding them in the stated order
  2. Add the rest of the ingredients and continue stirring a few minutes Add boiling water, stir and let simmer
  3. Add mussels and simmer until mussels open Immediately remove from heat once mussels open
  4. Remove the mussels that did not open
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Ingredients
  • 1/2 Stalk celery
  • 1 Fennel bulb, chopped
  • 1 onion, chopped
  • 3 Tins Coconut Cream
  • 50 mls Soya Sauce
  • 2 tsp Fish Sauce
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 4 spring onions, sliced
  • 1 Fresh Coriander chopped
  • 30 BOM Mussels cleaned
Thai Mussel Pot
Serves 4
Preps In 20 Minutes
Cooks In 15 Minutes
Difficulty MEDIUM
Method
  1. Fry celery, fennel, onions and garlic till soft
  2. Add sugar, soya sauce, fish sauce and coconut cream – reduce for 10 minutes
  3. Add mussels and cook until they open – remove from heat
  4. Add spring onion and coriander.
  5. Serve with cheesy bread and enjoy