Pan Seared Mussels

Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly and evenly, with a minimum of fuss. I love the bright flavors of makrut lime leaf, it's a perfect complement to the meaty character of the mussels and the warmth of our Massalis blend. Don't have a big pan? Split it between two and serve one to each person.
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