🇿🇦 South AfricaExtras
🦪 Mussels Top-Up
A top-up of half-shell mussels finished in lemon garlic sauce.
ShellfishIngredients
- •6 Mussels Half Shell
- •30ml
Garnish
- •1 Lemon wedge
Equipment
- •Boiler table or induction stove
- •Large Pan
- Large spoon
Method
- 1Spoon the into a starter pan.
- 2Place the mussels into the sauce, flesh side down.
- 3Simmer for 3 minutes on a low heat.
- 4Turn the mussels over, flesh side up.
- 5Garnish with a lemon wedge.
Plating
Starter pan.
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
MUSSELS COOKING METHODmussels
SOP 9 · Food Book
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.
EQUIPMENT NEEDED TO PROCESS MUSSELSmussels
SOP 9 · Food Book
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.