The majority of UK-produced Mussels are grown on the seabed, from key locations in Wales, Northern Ireland, the Wash and the River Exe, although there is a significant production of rope-farmed mussels in Scotland and in parts of Devon. 

Technological advances in the processing and packaging of this popular species have meant that it is now available all year round to a consistently high quality. 

To serve ensure that they are clean and free of barnacles; remove any ‘beard’ (also known as the ‘Byssus Thread’, this is how the Mussel was attached to the rope or rock it grew on), and simply steam in the serving sauce over a bed of seaweed. 

Discard any Mussels which do not open. 

Classic recipes such as Moules Marinière and Moules Provençale are rightly popular and Paella would not be the same without them!

Frozen Mussels are of good quality and include the New Zealand Green-Lipped Mussel (Perna Canaliculus), which has a different taste, slightly sweeter and a little more chewy in texture. 

Green-Lipped Mussels are generally much bigger, making them great for topping and grilling.