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Fish of the month recipe for Mussel, mussels (Farmed)

Steamed mussels from the Devon coast with bay and chilli

Steamed mussels from the Devon coast with bay and chilli


Olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
Glass of dry white wine
1.2kg mussels
2 bay leaves
1 small red chilli, de-seeded and finely sliced

Serves 4



    Gently sweat the garlic and shallots and red chilli in the olive oil until softened. Do not brown.

    Add the wine, boil for a minute and then add the mussels and bay leaves.

    Replace the lid and cook, giving it a shake from time to time.

    The mussels are ready when they have opened be sure to discard any that do not.

    Spoon the mussels and juice into serving bowls and serve with crusty bread.

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Mitch Tonks

Mitch Tonks

Though an acclaimed restaurateur, chef and author, Mitch Tonks, most succinctly summed up, has a love of seafood and an insatiable desire to share that passion with others. His prestigious restaurants are International and National multi-award winning. His book Fresh scooped Best Fish Book at the Gourmand World Cookbook Awards. Mitchs desire for sharing wonderful food is in evidence across all the restaurants in his group, from his flagship Seahorse to Rockfishes in Dartmouth, Torquay, Plymouth and Brixham, and the Spiny Lobster in Bristol. Mitch is committed to constantly giving back to the community, having embarked on an academy scheme to train new chefs in partnership with South Devon College. On matters of UK fishing, sustainability and supply, his is arguably one of the most erudite, passionate and credible voices out there.

My connection with seafood

I am lucky to have spent time as a fishmonger and chef and have access to some great people across the industry and strongly believe that our policies in my business are the right ones. I live in Brixham and talk it all day long with the guys out on the front line. The South West fisheries are known to be well managed and controlled, most of my fish is from there. When I look out my window and see the tiny fleet that makes up Englands biggest port it is hard to imagine there are enough boats and days at sea to regress stocks, in fact the news about our fishery is positive down here.

Why sustainability is important to me

When I was first in the fish business I did not ever hear the word sustainability, now thanks to some of the great campaigning work that has been done it is become a topic deeply rooted in our behaviour and thinking. For us in the industry we have access to good opinion and knowledge, but for the consumer, the ones who really matter, it is a different story. The amount of confused messaging must be as damaging as it is guiding. Do not eat this and do not eat that then pick up another book or read another blog and it is ok. .People like the MCS and the MSC and Seafood Choices work hard with restaurants, supply chains and consumers to try and get communication right and clear. Which is why in my business I work alongside these organizations and challenge where I think I should. Communication is so important so that all those ultimately eating seafood can make proper informed choices. logo

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