Lobster Pot specials: Moules marinières

This classic French dish is simplicity itself – beautiful fresh mussels with a delicious sauce, perfect with a chunk of crusty bread.

mussels moules marinieres


1kg of live mussels

1tbsp olive oil

1 banana shallot or two ordinary shallots

2 cloves of garlic

1 large glass (250ml) white wine

A few sprigs of fresh curly parsley


You will need a large pan with a lid.

Clean the mussels by removing the ‘beards’. Discard any mussels that are open and don’t close by themselves when tapped.

Finely chop the shallots and garlic and gently sweat in the olive oil for one minute.

Add the wine and heat on a high flame for two or three minutes until it reaches a rolling boil most of the alcohol has boiled off.

Add the mussels and cover the pan, leave to cook for between 5 and 7 minutes, by which time the mussels should have opened.

Add a handful of chopped parsley to the pan, stir and serve immediately in bowls with chunks of crusty bread to soak up the juice.


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