The Hairy Hussel flavour pouch is a good bet for first-time or wary mussel munchers - food is seldom faster than this and the result is a really simple, nutritional, and low-cost, feed. 

Method 1

1. Put 1-2kg of mussels in a pot
2. Add the contents of the Hairy Hussel pouch and put lid on pot.
3. Once boiling, simmer for five or six minutes; the mussels will cook in the sauce, adding some of their own juice along the way.
4. Serve with cracked pepper and lemon/lime wedges.

Method 2 - Preparing mussels on the half shell

To take it a step further, start the proceedings by, in the pot, sautéeing a large chopped onion with garlic, chopped capsicum, chopped fresh coriander, and a little wine. Add the sauce and the mussels, place lid on pot, and simmer for five or six minutes.

1. Boil a big pot of water.
2. Submerge the mussels
3. Par cook, four or five minutes.
4. Some will open and some won't but this is the time to drain them anyway.
5. Leave to cool for a few minutes.
6. When the mussels are cool enough to handle take one of the shells off each mussel. Get a flexi type of knife - not too sharp - to flick the little muscle that holds onto the shell.
7. Once all the mussels are on the half shell, lay them out on a grilling/baking tray ready to have a topping put on them.
8. Place under a grill or in a hot oven for just a few minutes to heat the mussels up.

It's your choice, but suitable toppings include garlic butter made with squeezed lemon/lime juice and a little seeded mustard, olive oil and garlic; good old sweet chilli sauce mixed with a little olive oil so it doesn't dry out; or salsa made with tomato, red onion, coriander, lemon juice, olive oil, salt and pepper.

To save for later, simply freeze the par-cooked mussels on a freezer-safe platter. Once frozen, place the mussels into a bag and store in the freezer.

For a slightly thicker sauce, start the mussels off by themselves for four or five minutes, with a little water or wine in the pot. Discard half the juices, add the sauce, and serve when hot.

Recipe provided by Helen Johnston.  Click here to see the Seafood Magazine interview with Helen.