The old rule is still quoted that mussels are only allowed to be served in the months with an "R" in their name. As divided as you may be about this rule, there is one thing we can all agree on when it comes to mussels: They always taste great. And so that the preparation is already the starting point of enjoyment, you need a special shellfish pot with very specific advantages for the preparation of the sea delicacy.
Inspired by the shape of a "moule", the design of the cast-iron pot already gives a clear first taste of how it can be used. After opening the lid, all the sophistication of this pot opens up: At the narrow end of the oval, a small area is separated from the large interior by a grid. This area is used to pour in liquids, add spices and test the taste of the stock. This means the delicate mussels do not need to be moved during cooking to make the preparation perfect.
Cast iron is ideal for a mussel pot. This material ensures an even distribution of heat across the entire pot. As a result, the mussels are not only heated from below, but the heat comes evenly from all sides. This eliminates the need to stir the mussels as already opened shells can lose their delicious contents. The high heat storage capacity of cast iron also ensures that the heat of the hob can be reduced at an early stage and that the mussels can slowly cook in the stock. With the combination of the advantages of the cast iron material and the integrated "spice corner", the "Moulière" is perfect for the easy preparation of mussels - not only in the months with an "R."
The mussel pot has a matte black surface and is coated several times inside and out. The particularly smooth base and the cast iron ensure that it can be used on all types of stoves, including induction, and that even sensitive surfaces such as ceramic fields do not scratch. With a capacity of two litres, the "Moulière" is perfect for two or three servings of mussels.
