Chilean Cooked Mussels in Shell - Frozen, Ready to Heat
Whole Chilean mussels (Mytilus chilensis), pre-cooked and frozen in the shell, vacuum-packed in 1 kg bags. Farmed in the clean waters off Chiloe (FAO 87, South-East Pacific), they are already cooked, just heat through and serve. Meatier and sweeter than many Mediterranean mussels, they go straight into saute, pasta, soups and gratins with no cleaning or debearding.
Characteristics
Mytilus chilensis from sustainable long-line aquaculture: a low-impact, feed-free farmed bivalve. Cooked yield is roughly 30% edible meat on the in-shell weight. Size 45/65 pieces per kg.
Professional Uses
Saute with garlic and white wine; spaghetti allo scoglio and seafood pasta; soups, zarzuela and paella; au gratin. Because they are pre-cooked, they only need heating: from frozen, in a covered pan over high heat for about 6-9 minutes.
Defrosting and Portioning
For saute, cook straight from frozen; otherwise thaw in the fridge at 0-4 C for about 12 hours. Do not refreeze; consume within 24 hours of thawing. Portion about 250-300 g in-shell per person as a starter, or 500 g for a main such as pasta.
Storage and Allergens
Keep frozen at -18 C. Contains MOLLUSCS; may contain traces of crustaceans and fish.
Distribution and Logistics
LAPA delivers frozen across Switzerland (Zurich, Geneva, Lausanne, Bern, Basel, Lugano and Lucerne), keeping the cold chain at -18 C from our Embrach warehouse with partner carriers La Posta, Planzer, Galliker and Camion Transport. Fish restaurants, trattorie and caterers rely on LAPA.
Who It Is For
Fish restaurants, trattorie, pizzerias, hotels and caterers that want a ready, no-waste mussel for high-volume seafood dishes.
