How to Handle

We’ve also created a downloadable training guide, which you can print and keep on hand!

STORING LIVE MUSSELS

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Live mussels require oxygen. Open packaging or remove mussels from packaging when possible.

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Cover with a damp cloth, not water or ice.

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Store in fridge for max 4 days, not in the freezer. Can also be displayed on ice.

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Drain excess water daily.

If you want to preserve live mussels, steam them first. You can then freeze (thaw before use) or pickle them for up to four months.

CLEANING LIVE MUSSELS

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If needed, scrub with a brush and rinse briefly.

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Remove the beard just before cooking by pinching the mussel and pulling the beard out towards the wider round edge (no shaving cream required).

Unlike their wild counterparts, rope-grown mussels don’t contain any sand and therefore don’t need to be soaked in water. For your convenience, our mussels have also been pre-cleaned, which is just a fancy way of saying we’ve scrubbed each shell gently to remove any unwanted sea bits. You’re welcome!

STEAMING LIVE MUSSELS

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Quickly rinse under cold running water.

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Only add a splash of liquid to steam, don’t boil.

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Once steaming, add mussels and cover.

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Steam for 5-8 minutes, turning once.

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High heat for a short period, ready when mussels are open.

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Serve with bread to dip in natural mussel broth.

The steaming liquid can be water, wine, beer, melted butter or even juice. Still want more flavour? Add celery, thyme or fresh garlic at the start. And don’t you even think about throwing away the natural mussel broth! It’s rich in flavour and makes for a very versatile stock.

SHELL’IT BE OPEN OR CLOSED?

Check out Mussel FAQs for answers to all your burning questions about mussels.