These scrumptious Smoked Mussels can be served in so many different ways.  Try them as hors d'oeuvres with a drizzle of melted cheese or garlic butter, as an exciting pizza topping, or tossed into salads and of course the most popular way - straight from the pack.

Garlic - if you love garlic you'll love these;  Barbecue - a sweet smoky barbecue flavour. Spicy - with overtones of chilli & paprika.

Here are a couple of recipes to enjoy with the Original Smoked Mussels:

Smoked Mussel Fritters

Combine all ingredients in a bowl (250g Smoked Mussels very finely chopped, 1 lightly beaten egg, 1/3 cup flour, 3/4 cup breadcrumbs, 1 bunch very finely spring onions, 1/4 cup finely chopped parsley, salt & freshly ground black pepper).  Heat a heavy based frying pan, add a little oil and fry tablespoon lots into fritters, cooking for 1-2 mins on each side.  Drain on paper towel.  Serve with lemon wedges on the side.

Smoked Mussel Chowder

Heat 25g butter in a large saucepan and gently cook 1 large peeled and finely diced onion for 10mins until soft.  Add 2 stalks finely chopped celery, 2 tsp minced garlic, 1 tsp celery seed, 1 tsp dill seed and cook a further 2-3 mins.  Chop 1kg peeled starchy potatoes roughly and add to pan with 1 litre of fish stock and simmer gently for 20mins or until potatoes are cooked.  Mash potatoes roughly in the soup then add 2 cups frozen corn, 1 cup cream and 250g dicedsmoked mussels.  Warm through and garnish with dill.