Many a childhood memory would not be complete without collecting mussels from the beach and this is why our Live, Wild, Welsh Mussels are so popular.
These 1kg bags sell fast, especially in the spring and autumn months so be sure to order yours in time for your big event.
A perfect match to accompany our Welsh Mussels is a tomato and garlic sauce, a great alternative to the usual mussels in a white wine sauce, but equally as delicious!
- Firstly, on a medium heat pour a splash of oil into a large pot. Once heated add in 1 finely chopped onion and 5 cloves of minced garlic. Stirring occasionally to ensure the garlic and onion don’t burn, continue cooking until the onion has turned translucent.
- Next, stir in one tin of chopped tomatoes, 1 tbsp of tomato puree, a handful of freshly chopped parsley, a pinch of thyme and a scatter of chilli flakes. Reduce the heat and continue to simmer the sauce for 20-25 minutes, remembering to stir occasionally.
- Add the cleaned mussels to the pot before covering and bringing to the boil, occasionally shaking the pot. Check for any open mussels are remove while repeating the process until all mussel shells have opened. Discard any unopened mussels.
- Taste the remaining tomato broth and season with salt and pepper if needed. Return the mussels to broth, serve and enjoy! We recommend a side of garlic ciabatta for dipping in that delightful broth.
All of our Copper Bay Seafood produce is carefully shipped in polystyrene boxes that is packed with ice.