Moules Marinière recipe

Method

1.  Firstly check that all your mussels are fresh before cooking. 
   
   

   Top tip: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard them.

   Mussels are supposed to have a fresh clean smell, just like the ocean. If your mussels smell really fishy, they've gone off and shouldn't be eaten. 
   

2. Heat a small amount of olive oil in a saucepan (large enough to hold your mussels) and gently sweat off the 3 finely chopped shallots until soft.
   

3. Add ½ a glass of white wine and a pinch of salt and turn the heat right up to get it boiling.
   

4. As soon as it’s steaming nicely add in the mussels and cover for about 1 min.
   

5. They should be starting to open up now as they cook, so add in 100ml of double cream and a good pinch of parsley and cookout until all of the mussels are opened.
   

6. Keep them moving around in the pan to cook evenly.

Serve with fries or crusty bread to soak up the marinade.

Fowey Shellfish Company

Did you know that growing mussels on offshore ropes is actually one of the few forms of sustainable farming? We totally support the Fowey Shellfish Company's organic, sustainable and traceable ethos. 

Wild mussel seeds are collected from Cornish waters and grown on ropes offshore. The Fowey Shellfish Company uses organic cotton for their ropes and within their production process, minimising damage to the environment. In fact, mussels are so sustainable to farm they even filtrate the water and suck carbon into their shells. "They have one of the lowest carbon footprints of any grown foods". (Fowey Shellfish Co.)

Buy Fowey Mussells online