Proudly South African mussels, farmed and packed on the West Coast in Velddrif. Each mussel comes on the half shell and is blanched before freezing, so it’s already prepped and only needs heating through. Cook them in a creamy garlic sauce, a white wine broth or a spicy tomato base, or top them with garlic butter and cheese and grill them in the oven. You’ll have a restaurant-style starter or a mussel pot ready in minutes.

Why you’ll love them

• Blanched and ready to cook, with no scrubbing or debearding
• Served on the half shell, which looks great on a platter
• Farmed in the Western Cape
• 800g pack, enough for a starter for 4 to 6 or a main for 2 to 3
• High in protein and low in fat (11.9g protein and 2.2g fat per 100g)

How to cook

• Stovetop: Bring your sauce to the boil. Add the mussels, cover with a lid and steam for about 5 minutes.
• Oven: Top each mussel with your choice of topping. Bake under a hot grill until crispy and golden.
• Add the mussels to the dish last, and don’t overcook them or they’ll turn rubbery.

Storage
Keep frozen at -18°C or below. Do not refreeze once thawed.

Ingredients: Farmed mussels (Mytilus galloprovincialis, Choromytilus meridionalis)
Allergens: Shellfish. Please note the mussels are served in their shells.