Moules Marinière



  • 1kg fresh Shetland rope grown mussels
  • 1 large banana shallot
  • 1 clove garlic, chopped
  • 1 glass dry white wine
  • 1 knob butter
  • 400ml double cream
  • Salt and pepper
  • Parsley, small bunch, chopped

Top Tips

To store mussels before using, keep in the fridge with a damp cloth over the top. Never soak in tap water as this can kill them.

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  1. Sauté the chopped shallots and garlic in a high sides pan until soft. Add the wine and bring to the boil. Add the mussels and steam for 2-3 minutes until open.
  2. Remove the mussels and add the butter and the cream to the remaining liquor. Season with salt and pepper and remove from heat.
  3. Place the mussels in a serving bowl and pour over the sauce. Garnish with the parsley and serve with chunks of crusty bread and a nice glass of chilled white wine.

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