With Simon Rhodes, of the Lobster Pot Fishmongers in Wood Street Food Hall This is an interesting subject surrounded by a number of myths.

Only eating mussels when there is an ‘R’ in the month is one such myth. You can eat mussels all year round. However, there are times in the year when mussels are plumper and tastier. It is said that their meat content is lower during spring when they are spawning.

Mussels that are open are not necessarily dead. I see them open and close all day on my fish counter, it is as though they are hoping to be fed! They can die open or closed so you always have to be alert as to their freshness. To test whether they are still alive when open gently tap them and see if they start to close – discard those that fail to react. Also don’t eat the ones that refuse to open when cooked.

Mussels come rope-grown or wild. The wild ones feed on the bottom and will need cleaning and debearding. These are dredged from August through to May.

Rope-grown mussels are cultivated on ropes so they are generally cleaner and plumper. They constantly feed as they don’t have the tides to contend with. They are available all year but are at their best during the winter months.

Personally I think they are an underrated little gem of a shellfish (or bivalve to be precise). The Belgians and French love ’em. Moules-frites can be found on themenu at most French seafood restaurants and was voted the second most popular dish in France, although the dish originated in Belgium some three centuries ago.

The Spanish also adore using them in paella. This dish originated in Valencia using saffron and snails but each region adapted their own paella as it gained popularity.

Moules Marinières is the most common mussel dish here in the UK; mussels steamed in white wine, shallots, garlic, cream and fresh parsley. Served with crusty bread, this dish is perfect for dinner parties where everyone is tucking into a large bowl of these delicious gems. You have to talk loud to overcome the slurping, which makes for a great evening!

Asiana, the Indian/Italian restaurant in Old Town, do these mussels justice by cooking them in Asian spices and cream.

So very versatile, they can be deep fried in a crisp tempura batter and also stir fried Chinese style with black bean sauce. Their taste appeals to all cultures.

Now that your tastebuds are dancing in anticipation why not come in and see us for some inspiring recipes for moules?