Mussels

What it is

Mussels are the blue-black shelled bivalve, sold live in the shell by weight. They are one of the cheapest and most rewarding shellfish you can cook, plump and orange inside once they steam open. We clean and debeard them free at the counter.

Why choose it

Mussels are cheap, quick and generous, and a kilo makes a proper meal for two with bread and a glass of wine. They cook in one pot in about five minutes and carry whatever you steam them in, from white wine and garlic to coconut and chilli.

How it tastes

Sweet, tender and briny, with soft plump flesh and a clean taste of the sea. The liquor they release as they open becomes the sauce, so the flavour is in the pot as much as in the shell. Fresh mussels smell of clean seawater.

How to cook it

Steam them. Soften garlic and shallot in butter, add a splash of white wine, tip in the cleaned mussels, cover and steam over high heat for about 5 minutes until they open. Shake the pan once or twice. Food safety matters with live bivalves, so before cooking tap any open mussels and discard any that do not close, and after cooking discard any that have stayed shut.

What goes with it

White wine, garlic, shallots, parsley and butter for classic moules. Cream for moules mariniere. Coconut milk, lemongrass and chilli for a Thai direction. Chips and crusty bread to finish the sauce.

How long it takes

From cold pan to open shells is about 5 to 7 minutes. Clean and debeard them first, which takes a few minutes, or ask us to do it. Eat them straight away while they are hot.

Nutrition

Mussels are high in protein and very low in fat, and they are one of the richest sources of iron and B12 in any food, along with omega-3, zinc and selenium. They are lean and low in calories before any sauce.

Sustainability

Ask at the counter for the day's sourcing. Rope-grown mussels are a low-impact shellfish that need no feed and clean the water they grow in, and we can advise on the day.

Where to buy it

At the counter at 18 Barnes High Street, cleaned and debearded free and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.

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Common questions

How do I clean mussels?

Rinse them under cold water, scrub off any grit and pull away the wiry beard that hangs from the shell by tugging it towards the hinge. Tap any that are open, and discard any that do not close. We clean and debeard them free at the counter if you would rather skip it.

How do I know if a mussel is safe to eat?

Before cooking, a live mussel should be closed or should close when tapped, so discard any that stay open. After cooking, it should have opened, so discard any that have stayed shut. Fresh mussels smell clean and of the sea.

How long do mussels keep?

Eat them the day you buy them for the sweetest flavour, and within a day at most. Keep them in the fridge in a bowl under a damp cloth so they can breathe, never sealed in a bag or sitting in water.

Can I freeze mussels?

It is better to cook them fresh, but you can freeze cooked mussel meat out of the shell for up to two months. Freeze live mussels only if they are very fresh, and cook them straight from frozen. Do not refreeze.

How many mussels do I need per person?

Allow around 500 grams per person as a main with bread, or 250 grams as a starter. A kilo makes a generous meal for two. Tell us your numbers at the counter and we will weigh them out.

How do I order mussels for delivery?

Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.