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    Baked Mussels with Red Onion 0Marmalade1

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    Baked Mussels with Red Onion 0Marmalade1

    Native to New Zealand, green mussels are large, sweet and tender. The mussels sold on our fish counter are farmed and are available as fresh, whole mussels or cooked in the half shell. Try them steamed, grilled or eaten cold. The combination of slow-cooked red onion and goat's cheese complements the saltiness of the mussels to make a perfect starter or accompaniment to pre-dinner drinks. The rich onion marmalade is also great served with sliced cold meats or cheese.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4 as a starter


    • 25g butter
    • 2 large red onions, finely sliced
    • 1 tbsp sherry vinegar
    • Salt and freshly ground black pepper
    • 16 Waitrose New Zealand Green Mussels
    • 50g Waitrose Chèvre Blanc French Log, crumbled
    • Few chives, snipped into 2cm lengths


    1. Melt the butter in a heavy-based frying pan, add the onion and cook very gently for 20 minutes, or until meltingly soft and tender. Add the sherry vinegar and cook for a further 2 minutes. Season and set aside.
    2. Preheat the oven to 190°C, gas mark 5. Place the mussels on a baking tray, top each one with a spoonful of the onion marmalade, sprinkle with the goat's cheese and bake for 10 minutes, or until the cheese has melted slightly and everything is piping hot.
    3. Divide the mussels between 4 serving plates and garnish with the chives.

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    Cook's tips

    Pull the mussel flesh away from the shell before adding the topping to make them easier to eat.


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