It might be that they’re cheap. It might be that they’re healthy. But, in all likelihood, it’s “because they are just delicious”, says seafood chef Mitch Tonks. Whatever the reason, mussels are having a moment. Where once moules meant marinière (the classic French dish with white wine and parsley), now you can find them skewered, popcorned, pickled, barbecued, and even breaded and served in a burger bun.
Mussels are making waves not just along the coast of Britain but in restaurants and recipes across the land. And they are being greeted with growing excitement, too, because, unlike the majority of food that becomes a fad, creating spikes in demand that cannot help but damage a group of people or their environment, there are no downsides to going mad for mussels.
