Freshly Steamed Mussels On Shell

Mussels opened on the half shell, the meat plump and butter-yellow against a dark, faintly iridescent shell. Arranged in a tight ring on a black plate; another shot has them on a board with lemon, coarse salt and a pair of tongs.

The meat is briny and tender and needs almost nothing — a squeeze of lemon, or a minute back in a hot pan with garlic and white wine. Serve them as a starter, or pile them into a bowl with bread.

• On the half shell, meat intact
• Plump butter-yellow meat
• Warm through with garlic and wine, or serve cold
• Discard any that stay closed after reheating

Keep frozen at -18°C or below. Thaw in the refrigerator and reheat thoroughly before eating.