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Collecting and Cooking Cornish Mussels!

Collecting Mussels, where and how.. 

Cornwall is the perfect place for picking your own Mussels. The huge rocks on our tidal, clean beaches create the perfect home for growing Mussels which means there is plenty of them, they are one of the most sustainable fish to source in Cornwall and are they absolutely delicious. 

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It is the rule of thumb to only collect mussels when the month contains the letter 'R' (ie not in May, June, July or August). This gives the mussels a chance to breed in the warmer months).

If you don't live by the beach, head down to your local fish monger and they should have some yummy Mussels for you. 
We went for a day out at one of our favourite beaches on the north shore of Cornwall, Bedruthan Steps. The name Bedruthan Steps is said to be taken from a mythological giant called Bedruthan, who used the rocks (stacks) on the beach as stepping stones. Bedruthan is such a beautiful beach and happens to be an absolute hot spot for delicious Mussels! Bedruthan has excellent water quality so the mussels there are safe to eat. Always check online the water quality of the beach you are collecting from.
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Be sure to check the tide times when planning your mussel collecting adventure! The time to collect mussels is during a low spring tide when the water goes as low as a meter under, the rocks will be exposed with large colonies of delicious mussels. Be aware of what time the tide is coming back in also! 
Mussels a little further up the rocks tend to have less grain in them that the ones right down at the bottom near the sand. Ideally you want to collect mussels around 5cm long. Any smaller and they haven't fully developed and won't be as tasty.
   
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The first rule of collecting mussels is only take what you need. An average main size portion would be around 35 mussels, this can vary depending on size of the mussels etc. We collected 130 and this served 5 people.
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Cooking The Mussels 
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Once you have collected your fresh mussels, from the beach or the from local fish mongers, the best way to store them is in the bottom/salad drawer of your refrigerator. Simply place them in a large bowl and cover with a damp tea towel or in a bowl of salted cold water, and they will ‘filter’ themselves clean - you want to eliminate as much draft getting to the shellfish as possible. When you are ready to cook the mussels, start by removing any mud or barnacles that may be stuck to the shells you can do this easily by simply rubbing handfuls of the mussels under running water or using a knife or some scissors to scrape them off.
Before and After Cleaning
  
It is a little bit of a process but that makes the end result extra rewardingly delicious! Next pull out any of the straggly, hairy 'beards' attached to the shells - the easiest way is to wiggle them towards the sharper edge of the mussel and they should just break out. Once you have cleaned and de-bearded the mussels, pick out any suspects with open shells - give them a tap, if they don't close quickly afterward, discard them.
There are lots of ways to enjoy mussels. For example, you could grill or barbeque them for a delicious smoky flavour, cook them in cider and bacon, make Thai style dish with garlic, ginger, chillies and coconut milk, or go for the traditional serving of Moules marinières. 
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We followed a simple, traditional recipe: 
Moules marinières Ingredients (serves two)
  • About 70 mussels
  • 1 shallot, peeled and finely diced
  • 3 garlic cloves, peeled and minced or finely diced
  • 1 glass white wine
  • 1 small carton single cream (or crème fraîche)
  • Knob of butter and a glug of olive oil (1 tbsp)
  • Salt and pepper
  • Lots of Parsley
  • Fresh Lemon
When it comes to cooking fish 'The Great Cornish Fishbook' is full of inspiration mouth - watering recipes, This available on our website under 'books'.  
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Technique
    1. Melt the butter and olive oil in a large saucepan (which has a lid) over a medium heat.
    2. Add the shallot and soften.
    3. Add the garlic a few minutes later, so you don’t burn it, then the mussels, wine and thyme.
    4. Pop the lid on and leave to simmer, keeping an eye on the mussels to see when they start to open. This will take around 10–15 minutes. 
    5. Remove the lid and taste the juice to see if it needs seasoning or not, then cream or crème fraîche, just heating through but not cooking. Any mussels that do not open should be disguarded and not eaten!
    6. Garish with a squeeze of fresh lemon and sprinkle with fresh parsley.
    7. Serve with French fries or a warmed, crusty baguette drizzled with some olive oil. We used a french baguette and a Sourdough loaf from the Pavillion bakery in Newquay. 

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Dinner is served!
We served the Mussels in our Octopus salad bowl and the bread on our Seahorse platter. We used our cereal bowls for finger dipping bowls. With the meal displayed beautifully, we all sat round and shared the delicious Mussels tasting that much sweeter knowing we had collected them ourselves! 
A great day out and a delicious meal - what more could you ask for! Our bone china, statement serving platters and bowls are perfect for communal meals and make a stunning table setting. 
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Bon Appétit!
Cream x 
 

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