Fresh Mussels on the Half Shell

Mussels opened and left sitting in their own half shell, the meat plump and golden-orange, the shells near-black with a blue iridescence where the light catches them. A few still carry the dark mantle edge and the strand of beard.

Because they are already opened, they go straight into the pot — a splash of white wine, garlic, shallots, and a lid for three or four minutes until they are hot through. They are just as good grilled with butter and parsley.

• On the half shell, already opened
• Plump golden-orange meat
• Near-black shells with blue iridescence
• Steam with white wine and garlic, or grill with butter

Keep frozen at -18°C or below. Cook thoroughly before eating.