10 mins

Ingredients for Left-over Mussels



Currently displaying quantities in US Imperial Measurements
How to Cook Left-over Mussels
- Allow the mussels to cool, remove them from the pan and place them in a colander or sieve (strainer) and wash thoroughly (to remove the taste of the sauce). Split the shells and throw away the empty halves, then arrange the mussels in their shells on a plate. Cover with cling film and keep in the fridge until you are ready to use them.
- Make a vinegar dressing (or, if you prefer, you can use a summer oil dressing). Finely chop a clove (or two) of garlic and sprinkle the pieces over the mussels. Spoon the vinaigrette over the mussels and eat them cold as a starter or an aperitif. They're tangy and delicious.

The perfect way to embrace the taste of mussels as an aperitif is with a glass (or two) of Kir. Pour about 2 tablespoons of Crême de Cassis into a wine glass and fill with dry white wine straight from the fridge. Better still (if you can get it) is Crême de Pamplemousse Rose (pink grapefruit liqueur) or Crême de Pêche (peach liqueur). However, they're not something that's stocked by most stores.
Reviews of Left-over Mussels
![]() Incredible! I found some ready-cooked big green-lipped New Zealand mussels at my local supermarket so made them up using this recipe. We included them in a seafood buffet for our new neighbours and they disappeared just like that! Everybody just swooped on them and then asked if there were any more!! My husband, being a quiet hero, went to the shop and made another batch of vinaigrette with garlic pieces. Again, everything disappeared in double-quick time only this time we hid a few in the fridge for ourselves for later! Truly an amazing way to serve cooked mussels, whether they are your own left-overs or whether you have a kind husband who goes to the shop to get them for you! sophiamclean (2 reviews) |
What To Eat Tonight

Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

Not everybody is a carnivore. If you prefer vegetables, here's a selection that will give you a choice of some really stunning dishes.
Other Fish & Seafood Recipes

One of the easiest ways to cook fish is to shallow fry it. Here, then, is the most straightforward method... Fish in Breadcrumbs

Sicilian Stuffed Sardines is, as you might imagine, a dish of butterflied sardines stuffed with a delight of lovely ingredients. Quite delicious.

Mackerel has a very distinct and rich flavour and I find this method of cooking compliments this well. This dish is a true cold-weather winner.