Mussel Eaters

Did you know...... that Mussels are an excellent source of selenium, vitamin B12, zinc and folate?
So they will improve your skin while boosting your immune system, nervous system and metabolism! You’ll look gorgeous, won’t feel nervous and won’t retain weight – what more could you ask for.


TO BUY MUSSEL EATERS £12.50 CLICK HERE

The Belgians eat them accompanied by beer; the Dutch have mussels in breadcrumbs in their takeaways; the Cantonese cook them in a garlic broth with fermented black beans and the Irish boil them seasoned with vinegar, and sometimes drink the “bray” (the boiling water) afterwards!
In France they are called “moules mariniéres”, but whatever way you like your mussels it’s always fun to try new recipes and ways to eat them.

Culinary Concepts Mussel Eaters
These stainless steel mussel eaters are beautiful objects and are spring hinged to be both elegant and efficient. There’s no doubt that your guests and family will be impressed as they are so decorative and novel!

Mussel Recipes
Want some new ideas for cooking mussels?

2kg mussels cleaned
50g butter grated and frozen
50g fresh breadcrumbs
1 crushed garlic clove
Parsley, small bunch chopped
1 lemon cut into wedges

Mussels with Garlic & Herb Breadcrumbs
This one is quite easy. Like any mussel recipe first of all you need to check that they are alive before you cook them. If they are open before cooking, give them a little hit off a surface and they should close, but if they don’t best throw them away.

Using a large pan, throw (gently!) in the mussels with a splash of water – the pan should be pre-heated beforehand. Now cook until they all open and if some don’t throw them out.

Next take off the top shell from each mussel. Mix together breadcrumbs, butter, garlic and parsley.

Place a layer of mussels on a baking tray, and sprinkle the breadcrumb mix over all and the put briefly under a hot grill until golden.

Thai Style Mussels

2kg mussels cleaned
6 spring onions, chop roughly
2 lemongrass, remove the outer edges, chop interior roughly
1 half inch square of ginger, chop roughly also
4 green chillies, chopped roughly
Bunch of coriander roots
Groundnut oil
Tin coconut milk (400 ml)
2 tablespoons of fish oil
Juice of 1 lime
1 red chilli finely sliced

This is also quite easy. Just tap the open mussels and those that don’t close throw them out.

Put the 6 spring onions, 2 lemongrass, 1 half inch square of ginger, 4 green chillies and the bunch of coriander roots into a food processor to mix into a paste. If necessary add a little bit of water.

Next you need to heat the groundnut oil in a large pan with a lid and then fry your paste for about 2-3 minutes. Add in the coconut milk, fish sauce and lime juice and bring to a simmer.

Add the mussels, put on the lid of the pan and steam for 3-4 minutes until all the mussels have opened, and throw out any that don`t!

Throw some coriander leaves and red chilli (according to taste!) on top, and serve.


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