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 Moules Marinière

Moules Marinière

Serves pea 2 Clock icon 15 minutes
A classic dish that is so simple and quick to prepare. Serve with a good hunk of sourdough to mop up the heavenly juices.

4 Farmdrop products in this recipe

£ 11 .35
4 items.

Here's how you do it

  1. Pour the mussels into a sink full of cold running water and throw away any mussel that doesn't close when squeezed, or if they have damaged shells. Pull away the 'beards' from the mussels - the stringy seaweed that can be attached inside the shell.
  2. Heat the butter and olive oil in a large pan and sweat the shallots for a few minutes, until soft.
  3. Add the garlic, cook for a few seconds then turn up the heat and pour in the wine. Allow to bubble for a minute before adding the mussels. Put a lid on the pan and give it a good shake, leave covered for 3-4 minutes, then check - the mussels are cooked when they are all open. Discard any mussels that remain closed.
  4. Stir the cream in to the sauce, sprinkle with the parsley and serve.


  • 1kg fresh live mussels
  • 2 organic shallots, chopped
  • 1 organic garlic clove, chopped
  • 20g organic parsley, chopped

What you'll need

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 200ml white wine
  • 50ml organic double cream

Suitable for

  • Gluten free