Frank Hederman

WHY BUY HEDERMAN SMOKED MUSSELS

Possibly one of a kind, smoked mussels evoke a love–hate response, and those who love them trudge a well–worn path to our markets every week, such is their moreish quality.

We smoke them out of their shells, so what you get is plump mussel meat, fragrant and sweet with beechwood smoke in a luscious, creamy–textured vinaigrette made with whole grain mustard.

The vinaigrette veers towards tartness, which cuts the richness of the smoke it carries to every corner of your green bean salad or hot buttered, preferably sourdough or bakers’ batch bread toast.