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Mussels
Moules
Appears in
By Ian McAndrew
Published 1989
Everyone must be familiar with the dark blue shells of the mussel and probably think of them mainly in connection with the classic dish Moules Marinières. They can, of course, be used in many other ways, both hot and cold.
The mussels found for sale are a cultivated variety – most European countries are producers, from Spain in the south to Denmark in the north. Wild mussels can, of course, be gathered from seashores everywhere, but these do tend to be small and quite leathery as well as being susceptible to contamination, rendering them dangerous for consumption.
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