Classic Moule Marinere

In-season mussels are not to be missed- they’re plump, juicy and go down a treat! If you haven’t cooked them before but enjoy them, don’t be put off – they’re actually very easy and quick to cook and make an amazing supper mid-week. Another reason to dive into mussels is their versatility, you can really experiment with different sauces, try a tomato and garlic or a Thai sauce… they’re all fantastic.


Serves: 2

  • 1.25kg fresh mussels, cleaned and any beards removed
  • 2tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1tbsp chopped fresh flat-leaf parsley
  • 2 fresh bay leaves
  • 100ml (3fl oz) white wine
  • 150ml (5fl oz) cream


  1. Place a large saucepan on a medium heat. Add the oil, onion, garlic, parsley and bay leaf, and sauté for about 2 minutes. 
  2. Pour in the white wine and cream, then bring to the boil and simmer for 5 minutes.
  3. Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 3 minutes, giving the saucepan an occasional shake to help the mussels release the flavour.
  4. Uncover and stir well. When the mussels have opened, remove them into two deep serving bowls.
  5. Continue to boil the broth for 2 minutes to reduce a little, season to taste, then strain over the mussels. 
  6. Sprinkle with extra chopped parsley and serve immediately. Enjoy with a helping of crusty bread to mop up the delicious creamy broth.

Thoughts from the Eat & Breathe kitchen

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