Delicate, deep purple Irish Moss fronds have a salty, green okra taste. They’re delicious in chowders, risottos and fish pies, but can also be used to stabilise and set food - much like agar agar. Soak in water for five minutes to rehydrate, or simmer for fifteen minutes to create savoury jellies, Mrs Beeton's traditional blancmange or Ireland’s traditional carrageenan milk pudding.
Porto Muiños is a family-run company. Husband and wife team Antonio Muíños and Rosa Mirás have spent decades cultivating organic seaweed, and introducing it into mainstream Western cuisine. Their trusted brand is now used in Michelin-starred kitchens around the world.
Ingredients: Organic Irish Moss seaweed (chondrus crispus), and organic starmoss (mastocarpus stellatus)
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