← Field Guide
Blue Mussel
Mytilus galloprovincialis
Plump, sweet shellfish with a clean mineral broth when steamed.
Year-round, fattest in winter and spring
From boat to bench
Mussels are farmed on long-lines anchored in sheltered southern bays, where spat settles on weighted ropes and feeds on natural plankton through the colder months. Ropes are stripped, graded and de-bearded dockside, then bagged live for delivery within a day of harvest.
Health benefit
Packed with iron, zinc and vitamin B12 — exceptional for blood and immune function.
Easy Recipe
Mussels in White Wine & Garlic
Serves 4·20 minutes
Ingredients
- 1.5kg live mussels, scrubbed and de-bearded
- 2 French shallots, finely diced
- 3 garlic cloves, sliced
- 200ml dry white wine
- 50g butter
- Flat-leaf parsley, chopped
- Crusty bread, to serve
Method
- 01Discard any mussels that don't close when tapped.
- 02Sweat shallots and garlic in butter in a wide, heavy pot until soft.
- 03Add wine, bring to a boil, then tip in the mussels and cover.
- 04Steam for 3–4 minutes, shaking the pot, until shells open.
- 05Scatter with parsley and serve with bread to mop the broth.
