Mussels

Mussels are bivalve molluscs, which means they have a shell with a lower section and upper section. In order to survive and reproduce, mussels look for a solid surface to which they can attach themselves with protein fibres. These surfaces are often stones, rocks or other shells. The mussels then eat by sieving the plankton from the water. Another remarkable fact is the way they reproduce externally: The eggs are fertilised by the sperm cells in the water. These then turn into larva and the shell starts to grow, finally developing into the shell with which we are familiar.
Basic techniques: steaming, boiling, stewing, frying, deep-frying, raw, marinating, stir-frying, barbecuing.
Taste combinations: garlic, onion, leek, curry, cheese, rice, chips, Ras el Hanout, fennel, coriander, white wine, lemon, mayonnaise.
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Become a memberÀ la minute preserved mussels
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Become a memberAsian-style stir-fried mussels
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Become a memberSixty-second microwave mussels
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Become a memberFisherman’s pie
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Become a memberSteamed mussels
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Become a memberSoaked mussels with ratatouille
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Become a memberMussels in parchment paper
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Become a memberClassic mussels
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Become a memberMussels of Nam Kee
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Become a memberMussels in an oven bag
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Become a memberMussels in ultra-crispy seaweed tempura
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Become a memberMussels in crust
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Become a memberMussels in oil, parsley and garlic
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Become a memberMussel soup with bacon and saffron
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