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Grey mullet has a distinctive, almost earthy flavour which works well with robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic.

 

In this recipe from CJ Jackson of Billingsgate Seafood School, the fish is given a cornmeal (or polenta) crust before being teamed with a punchy salsa verde.

 

Link to full recipe (courtesy of fishisthedish.co.uk)

Cornmeal crusted grey mullet with zingy salsa verde

Cooking style
Preparation: Moderate

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    Westcountry mussels

    Our high-welfare, rope-grown mussels are from Westcountry mussels based in St. Austell Bay in Cornwall.

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