Moules marinière with cream, garlic and parsley

Moules marinière with cream, garlic and parsley

Anyone who has been to Brittany will know how delicious this quintessential French holiday dish can be.  Mussel fishing is generally a specialist activity, and whilst we don’t fish for them ourselves, we are friends with the boats that do, so you’ll often find fresh local mussels in the Fish Store.


1) Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.

2) Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

3) Heat a tablespoon of olive oil and a good knob of unsalted butter in a deep, wide pan over medium heat.

4) Add 1 garlic clove and 4 small shallots, both finely chopped, and cook for a few minutes until softened.

5) Add 1kg mussels (this should feed 2 people), increase the heat and add half a glass of white wine along with salt and pepper.

6) Cook, covered, for 3-4 minutes, shaking the pan a few times.

7) Once all the mussels are open (discard any that remain shut), stir in 2 teaspoons of double cream and 1 tablespoon of finely chopped parsley.

8) Serve immediately, juices and all, with plenty of crusty bread.


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