Some things can be so easy, just like sampling the freshest mussels in the world, right here on the English Riviera at Below Decks. Brixham mussels can be caught, landed, delivered and served all on the same day here in Torquay! We recently tracked the whole process from sea to plate, and now you can read all about it!

Brixham mussel fishing

There are small mussel farms all around the coast of Brixham, this enables us to serve up the tastiest and freshest mussels that the UK and potentially the world has to offer! We were lucky enough to intercept Darren Fowler and his family as they returned to Brixham Harbour with a fresh load of mussels, which would have been sent straight around the English Riviera to places like Below Decks in Torquay.

Darren works for Brixham Sea Farms who have a mussel farm located west of Brixham harbour, between Fishcombe Cove and Elberry Cove. The mussel farm measures 300 metres by 100 metres. They have long lines set 2 metres below the surface to catch the mussels. Ropes are used to encourage seed mussel to settle on the long lines, which hang down clear of the seabed. After the ropes have been in the sea for a month, the ropes will be suitable for the seed mussel to settle and attach themselves to the ropes with bysuss threads and can then be hauled in and landed at Brixham Harbour.

As you can see, we managed to catch Darren with a boat load of fresh Brixham mussels, these would have been sent onto many restaurants around the English Riviera, such as Below Decks in Torquay who specialises in preparing freshly caught Brixham mussels.

Brixham mussels recipe, Moules Mariniere style

Once the mussels arrive at Below Decks in Torquay, they are in the safe and experienced hands of head chef Frank Molley, who has generously shared his moules mariniere recipe with us, and you! So if you can’t come down to check out England’s Seafood FEAST this year then be sure to bag yourself some fresh Brixham mussels and try this one at home.

Frank’s a bit shy, so we brought in the help of a lovely staff member to present the amazing Brixham mussels dish!

Ingredients

• 3 kilo mussels

• 4 cloves of garlic

• 2 large shallots

• Bouquet garni (thyme, parsley, bay leaf)

• 2 lemons

• Pint of double cream

• 200g butter

• 2 large glasses sauvignon blanc

• Salt & pepper to taste

Method

First clean the mussels in cold water to remove the beards and any silt or sand. Discard any that don't close when tapped.

Put a large sauce pan on high heat until pan is hot

Pour in the wine, 1/2 butter, shallots, garlic, lemon and the herbs then reduce the liquid content to about 1/3.  

Add the mussels and place the lid on the pan and steam until mussels open. Divide the mussels between 4 bowls and put the broth back onto simmer.

Add the remaining butter and double cream, reduce until thick and season to taste.

Pour the thick cream over the mussels and serve with crusty bread.

Becoming a head chef on Torquay harbourside

Originally from just outside Glasgow, Frank moved down to Torquay in 1998. In 2000, as many chefs do, he started working as a KP in Jingles Restaurant. During his time there he got first hand experience of working in a commercial kitchen where the head chef got him involved in preparing starters and desserts. This is when Frank realised a career as a chef was the direction he wanted to take. Frank then spent time working as a chef around the English Riviera, in a number of places such as Amici's, Churston Court, The Shack and Meat 59 before joining Below Decks in May 2017.

Frank loves working at Below Decks and says  “it has a great location on Torquay’s Harbourside, even has great views from the kitchen!”  As a small, independent family run business he has the freedom to experiment with the daily specials board using locally caught seafood including Brixham’s mussels which Below Decks is famous for. Their special Paella and Surf ‘n’ Turf evenings are great fun and he enjoys the fast paced environment and working with a fun, hard working, enthusiastic team around him!