Steamed Mussels

Production identity

Target finished yield

5.2 kg · approximately 20 portions at 260 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5.2 kg declared primary input → 5.2 kg finished target)

Total formula input

5.21 kg before trim, evaporation, absorption or transfer loss

Time

25 min active · 35 min total

Equipment

wide rondeau with lid · spider · scale

U.S. major allergens intentionally present

Milk

Additional sensitivity note

Molluscan shellfish

Holding / service

Serve immediately; discard shellfish that do not open after proper cooking according to house safety policy.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Inspect live mussels and discard damaged/dead product according to receiving/prep standard; keep cold until cook.

2. Sweat shallot and garlic in part of the butter without browning.

3. Add mussels and wine, cover immediately and steam in a wide vessel so shells heat evenly.

4. Shake/stir once as needed; remove opened mussels promptly rather than holding the entire batch until the last shell responds.

5. Reduce/season liquor only if needed, mount remaining butter, add parsley/lemon and serve immediately.

Working numbers

• 4 kg live mussels basis
• Wide pan improves even steam exposure
• Salt is adjusted after tasting natural liquor
• Short cook-to-service window

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Shells open, meats plump and juicy, broth smells cleanly marine/wine/garlic; no shriveled meats or muddy grit.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.