Pasteurised in-the-shell mussels... make moules mariniere on a whim. Mussels are very successfully farmed these days, but there’s a very wide range of quality. The Fish Society favour larger mussels with less fragile shells. These are superb mussels from Galicia in northern Spain and knock spots off all others.
Now there’s a thing about frozen mussels - some customers worry that they don’t always open and close like live mussels. But a lot of that opening and closing stuff is misguided anyway. Frozen mussels that don’t open when cooked can just be popped open with a twist of a knife.
Remember that frozen mussels were cooked and frozen straight out of the water. They have not had to survive for 5-10 days out of the water so they haven’t died on their way to your pan.
Around 30 mussels, this is 2 servings per 1kg bag
These mussels are pasteurised
Recipe suggestion: Mussels with blue cheese
These mussels are from the Galician Coast of Spain