To cook mussels in garlic butter, first clean and debeard the mussels. In a large pot, melt butter over medium heat, add minced garlic, and sauté until fragrant. Add the mussels, cover, and cook for 5-7 minutes until they open. Discard any that remain closed. Serve with lemon wedges and fresh parsley.

To cook frozen mussels, first thaw them in the refrigerator overnight or under cold running water. Once thawed, steam them in a pot with a small amount of water, wine, or broth for 5-7 minutes until they open, discarding any that remain closed.

Mussels are relatively low in cholesterol compared to other shellfish, making them a heart-healthy seafood option. They are also rich in omega-3 fatty acids, which can help improve cardiovascular health.

Mussels and oysters differ primarily in habitat and shell structure. Mussels typically have elongated, smooth shells and attach to surfaces in intertidal zones, while oysters have rough, irregular shells and are often found in estuarine environments.

Mussels primarily feed on plankton and microscopic algae filtered from the water. For a relevant product page, consider offering sustainably farmed mussels, highlighting their natural diet and ecological benefits.

Yes, mussels can be beneficial for weight loss as they are low in calories and high in protein, which can help increase satiety and reduce overall calorie intake. Additionally, they are a good source of essential nutrients like omega-3 fatty acids, which support overall health.

To cook mussels, first clean them by scrubbing the shells and removing the beards. Steam them in a pot with a small amount of water, white wine, or broth for about 5-7 minutes until they open, discarding any that remain closed. For more detailed recipes and to purchase fresh mussels, visit our seafood product page.

To cook chilli mussels, sauté garlic, onion, and chilli in olive oil until fragrant, then add fresh mussels and a splash of white wine. Cover and cook until the mussels open, then stir in chopped tomatoes and parsley before serving.