Watch how to clean, prepare and cook mussels with Rick Stein (courtesy of thehappyfoodie.co.uk).
You can buy live Cornish rope-grown mussels for this recipe in our Online Shop. We sell our mussels in 2kg and 5kg bags - you'll need around 500g per person for a main course portion.
How to clean, prepare and cook mussels
Live mussels (without shells removed) should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.
Do not store shellfish:
In airtight containers (boxes or bags) because they need to breathe
In water or directly on ice since the fresh water may drown them
Discard mussels, oysters, clams or any other live shellfish if their shells crack or break
Discard any shellfish if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped
Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details