Sticky mussels

A video first for What I ate last night, with guest blogger and film director, Bill Maloney cooking sticky mussels. To hear more from Bill, see the ‘foodie inspiration’ section and see a video interview with him. 

Enjoy, they’re deeeeelicious and make a perfect starter, or as Bill tells us, a late night snack after a hard day on set.


8 large greenlip (New Zealand) mussels 

4 cloves garlic (finely chopped)

tablespoon olive oil

Good long squeeze of tomato ketchup

teaspoon english mustard 

Soy sauce 

2 teaspoons dark sugar (muscavado or demerera)

egg cup of milk 



1. Clean the mussels and remove from their shell 

2. Heat a frying pan and add the olive oil and garlic 

3. Add the tomato ketchup, mustard and a good glug of soy sauce to the pan and keep stirring whilst it hears through 

4. Add the sugar to the pan and then add in the mussels over a high heat and coat in the sauce, stirring constantly for approx 4 minutes, or until the mussels are completely cooked 

5. Spoon the mussles out onto a plate, leaving the juices and sauce in the pan. 

6. Return the pan to the heat and add in the milk. Stir in the milk and heat through. 

7. Pour the sauce over the mussels and serve 



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