Cooking with vacuum packed mussels is so easy and quick, its a great recipe for one person. They come ready flavoured, such as white wine and garlic, just garlic butter or just white wine. However, even though they come pre-flavoured you can pack so much more flavour into them. You could just toss them into a pan, cover and heat for 5 minutes, done, crusty bread to mop up the juices
You could pick any cuisine in the world and enhance the flavour in a matter of 5 minutes. Here is a complete guide to mussels if want to learn more about them. You can buy the vac packed mussels from most of the supermarkets, the best value for money is Aldi.
The great thing about these mussels is that they are also pre-cleaned which makes it so much quicker and a good cheap easy meal for one.
Place into an saucepan, cover and heat on a moderate heat for 5 minutes
Because they are securely vacuum sealed you can keep them in the fridge for up to ten days. That gives you plenty of time to cook them. A quick smell of the mussels is the best way to tell if they are still fresh.
Yes they are and just need reheating
No I would not recommend it, stick to use by dates, especially with seafood. Discard and do not open
How to tell if cooked mussels are bad? Probably as you break the vacuum seal, the smell and look at the mussels. The signs of bad mussels are a sour smell and a slimy texture. If there is an odour the discard the whole packet
Mussels with Cabbage, Chorizo in A Wine and Cream Sauce
- 1 pack pack of vac packed mussels
- 1/2 an onion diced
- 1 clove garlic crushed and chopped
- 3 slices chorizo chopped
- 1 chopped chilli
- 1 glass white wine
- 5 Leaves Savoy cabbage roughly chopped
- 200 ml double cream
- 10 ml oil for cooking
- 5 g butter for cooking
- 5 g coriander or parsley to dress the dish
- Fry the onion in the oil and butter, season cook for around 4 minutes1/2 an onion diced, 5 g butter for cooking, 10 ml oil for cooking
- Now add the garlic, chilli and chorizo, cook for about 1 minute to let the flavours infuse1 clove garlic crushed and chopped, 3 slices chorizo chopped, 1 chopped chilli
- 5 Leaves Savoy cabbage
- Now add the wine cream and vacuum packed mussels Pop the lid on the pan and cook for 3 to 5 minutes1 glass white wine, 200 ml double cream, 1 pack pack of vac packed mussels
- Serve and sprinkle on you chopped coriander Serve with wedges, rice or bread5 g coriander or parsley
Mop up with some artisan homemade bread.
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)