Cornish Mussels Fresh 1kg – Stunning – Amazing
Cornish Mussels Fresh 1kg – Moules – Amazing Mariniere.
Cornish Mussels Fresh 1kg – Order Online – Outstanding Product
How do you Prepare Fresh Mussels
Now you want to be sure that all muscles are closed.
If you find an opal muscle like this you tap on it.
And if it doesn’t move it’s dead.
So the next step is you want to get rid of broken muscles.
Do I need to wash fresh Mussels before Cooking
Place your mussels in a colander or bowl in the sink and run them under cold water.
Rinse them to get rid of any debris or seaweed on their outer shells.
If you feel any muddy spots, rub them off under the water, but you’re very unlikely to with farm-raised mussels. Cornish Mussels Fresh 1kg
What is best Method of Cooking Mussels.
Mussels are deliciously briny and best steamed in a small amount of liquid.
The steaming liquid and the juices they let off as they cook make the perfect delicious broth or serving sauce to go with them.
Boiling washes away the flavour and makes it very easy to overcook them.
How Many Minutes do I cook Mussels for.
Add the mussels to the pot and cover with the lid.
Keep temperature to high. Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels.
When the steam is pouring out from under the lid of the pot for 15 seconds, they are done!
Blue mussels are found naturally growing all around Cornwall’s coast.
There are now several companies farming mussels in Cornwall’s estuaries and bays.
This practice is very environmentally friendly as the mussels grow naturally, feeding on passing plankton.
Seafood Paella – Spanish
Make your paella punchy with saffron-infused fish stock and carefully placed fresh tiger prawns, mussels and squid.
Finish with chopped fresh parsley and a squeeze of zingy lemon juice to bring the taste of Spain to your midweek meals
Ingredients
- 900ml fish stock
- pinch saffron
- 1 ½ tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 3 crushed garlic cloves
- 40g pack flat leaf parsley, leaves roughly chopped and half the stalks reserved
- 1 tsp paprika
- 250g Spanish paella rice
- 1 x 285g jar roasted peppers, drain and rinse them
- 227g tin chopped tomatoes
- 200g raw black tiger prawns
- 180g live mussels, cleaned and debearded
- 160g raw squid rings
- 1 lemon, cut into wedges
Method
- Bring the fish stock to the boil; add a pinch of saffron.
- Set aside
- Heat the extra-virgin olive oil in a wide frying pan over a medium-high heat.
- Finely chop the onion and fry, for 5 minutes, or until soft and golden.
- Add crushed garlic cloves, tinned chopped tomatoes, half the stalks from the flat leaf parsley and, paprika; fry for 2 minutes.
- Stir in the paella rice; season well.
- Pour over the stock and bring to the boil.
- Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
- Put in the jar roasted peppers, drain and rinse them, and scatter over.
- Gently shake the pan and cook for a further 5 minutes.
- Scatter the raw black tiger prawns, live mussels, cleaned and debearded, and raw squid rings.
- Cook for 5 minutes.
- Turn off the heat, cover with foil and let rest for 5 minutes.
- Serve with chopped flat leaf parsley leaves, a squeeze of lemon and lemon wedges.
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