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IngredientsMethod
🇿🇦 South AfricaMussels

🦪 Saucy Mussels

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

ShellfishMolluscsGluten

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 Bread rolls
  • •1 x side of choice

Garnish

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

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 rolls on a small coloured plate with a serviette.

Plating

Large pan, small pan, small plate with serviette.

Plate

🥡 Takeaway

📦 Fish & Chips box for 12. Platter for One box for 24. Chips packet for chips. Chips packet for bread

Tips

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

Cleaning

  • •Before cooking, check each mussel for beards and remove them.

Cooking

  • •Always keep the pan covered with a metal lid or foil during steaming to ensure even cooking.
  • •Alternative Method: Mussels can also be steamed using a colander placed over a pot of boiling water, covered with a lid or foil to trap steam.

Food safety reminder

  • •Discard any mussels that do not open during cooking or if mussels smell “off”