Gently smoked over blended oak and beech wood, these world famous full bodied mussels come ready to eat. Simply serve with fresh crusty bread and a side salad for a delicious starter.
Why not serve the smoked mussels with our Smoked Shell On Prawns for a smoked fish platter.
New Zealand Mussel Meat, Natural Oak Wood Smoke
The Smoked Mussels will be delivered fresh & vacuum sealed.
Suitable For Home Freezing
Serves 8 Prep 30 mins Cook 45 mins (plus chilling time)
225g plain flour
50g freshly grated Parmesan
1 medium egg, beaten with 1 tbsp milk
FOR THE FILLING
2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
4 medium eggs
284ml pot whipping or double cream
3 tbsp snipped chives
600g frozen cooked shelled smoked mussels, thawed and drained
200g ripe brie, rind removed and cubed
1 Rub the butter, flour and Parmesan together in a bowl until the mixture has the consistency of fine bredcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for atleast 1 hour
2 Heat oven to 200C/fan 180/Gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool
3 Reduce oven to 180C/fan 160C/Gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon & mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden.
Recipe courtesy of BBC Good Food