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IngredientsMethod
🇬🇪 GeorgiaMussels

🦪 Saucy Mussels

12 or 24 whole shell mussels finished in lemon garlic or spicy sauce with rolls and side.

ShellfishMolluscs

Videos

Mussels: receiving to cooking

Removing mussel beards

Half shell mussels

Full shell mussel disclaimer

Ingredients

  • •Whole Shell Mussels 12 / 24
  • • 180ml / 360ml OR 180ml / 360ml
  • •2 OR 4 rolls
  • •1 x side of choice

Garnish

  • •1 lemon wedge
  • •1g spring onion ()

Equipment

  • Flat top Grill
  • Large Pan
  • Pan lid
  • Large spoon

Method

  1. 1Use only whole shell mussels from pre-portioned frozen packs.
  2. 2Place frozen mussels directly into a pan on the flat top grill. Add 60ml water using a ladle. Add more water if needed.
  3. 3Cover the pan and steam for 3–4 minutes, or until all mussels have opened. Discard any mussels that do not open.
  4. 4Drain any remaining water.
  5. 5Transfer mussels to a clean pan and spoon your chosen sauce over the top.
  6. 6Return the pan to the grill for 1 minute to heat the sauce through.
  7. 7Serve mussels in a large pan with the guest’s chosen side in a small pan. Add OB bread rolls on a small coloured plate with a serviette.

Plating

Large pan, small pan, small plate with serviette.

Plate

Tips

  • •Pre-portion mussels into portions of 6 and store them frozen.