Fresh Green Lipped Mussels Half Shell

Mussels opened and left on the half shell, arranged in a rosette. The shells are a dark blue-black with a green edge and a mother-of-pearl sheen inside, and the meat is plump, rounded and a deep yellow-orange, filling the shell almost to the rim. They are already cooked, so they only need warming through.

The flavour is sweet and briny with a soft, yielding texture, and the half shell makes them easy to serve and easy to eat. Steam or simmer them briefly in white wine, garlic and cream, bake them under a crumb and herb topping, or grill them with a little butter until the edges colour. Serve them as a shared plate with bread to mop up the liquor, or fold them through pasta.

• Half-shell mussels, plump yellow-orange meat
• Dark shells with a green edge, pearly inside
• Already cooked - warm through only
• Steam in wine and garlic, bake with crumbs, or grill

Keep frozen at -18C or below. Thaw in the refrigerator and cook thoroughly before eating.