Our most recent order from New York Steak and Seafood company included four pounds of New Zealand mussels on the half shell. The directions that came with the product recommended thawing the mussels prior to cooking. It was a great dinner, and quickly to prepare. I chose Japanese Shishito Peppers to accompany the mussels. Both items would be steamed. The Shishito Peppers went into the steamer first for two minutes. The mussels were then added for five more minutes.
I used chopped red cabbage as the base, and then arranged the 12 mussels and the Shishito peppers on top. Thinly sliced radishes were added for color & taste. I made a very light Kung Pao sauce & lightly added to the mussels. Simply wonderful!