🐟 Hot Coastal Box (Online only)

Preparation: Whole Shell mussels from pre-portioned frozen packs. Cooking: Place frozen mussels directly into a pan on the flat top grill. Add 60ml water using a ladle. Add more water if needed during cooking. Cover the pan and steam for 3–4 minutes, or until all mussels have opened. Discard any mussels that do not open. Finishing: Drain any remaining water. Transfer mussels to a clean pan and spoon your chosen sauce over the top. Return the pan to the grill for 1 minute to heat the sauce through. Plating: Mussels are served 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.

Flat top grill Large pan Pan lid Large spoon Once the kitchen closes, move the mussel container to the cold room for use the next day. The mussels should not be used beyond three days from production date.

Check and fill in Mise en place checklist Issue chips for the shift/day Wipe all squeeze bottles for sauces, including the caps ans shakers Warm up Creamy lemon sauce and Lemon garlic sauce on the gas boiling table/induction plate and once Bain marie has reached correct temperature transfer sauces Record product that has been discarded (waste) Fill up rest of required seafood product for shift (whole fish etc) Assess & repack first use seafood product into new, clean storage containers (1/2 GN food safe) Cook new rice according to recipe and once Bain marie has reached correct temperature transfer rice. Do not re-use rice form the previous day. Cook rice fresh as you need it. Defrost mussels for shift (place in cold water in a 1/6 or 1/3 GN Stainless steel Bain marie container in the grill line fridge) Bake bread for the shift/day Cut and portion vegetables for the day Fill up pans and crockery Prepare batter mix according to recipe and place in batter station with wisk. Do not reuse batter mix from the previous day Prepare new dry mix in a Stainless steel container Ensure you have enough take-away packaging Fill up spice shakers (which was cleaned the night before) with required spices and date Clean the oven after each use Clean floors and wipe down all surfaces Clean up after preparation Clean printer and check that it is working and have a spare paper roll available. Check you have a spike for orders Ensure dustbins are clean and lined with a garbage bag. Lid on when not busy. Remove oil from extraction draining tray For restaurants without hand wash basins in grill line, prepare buckets for handwash, hand sanitizing, spatulas and scrapers and cloths. Fill up spraybottles for the section Swith on flat top grill Fill up Bain Marie with water and switch on Switch on salamander 20mins before restaurant opens Remove cutting board from soaking, wash, dry and place ready for use, including required knives and spoons Fill up oil in fryers and top up where required. Switch on Return clean chip baskets, skimmers, spatulas & scrapers from scullery - check that baskets and other small equipment is in a good condition GrilL linE CLOSING prOcEdurEs