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Recipe List

Cornish Moules Mariniere

This is a classic and really easy. It can be cooked using dry white wine instead of cider, and you can include other shellfish for a bit of variety.
Prep time 10-15 minutes and 4-5 minutes cooking time
x clove of garlic, finely chopped
x small onions finely chopped
g of butter
x tsp of plain flour
ml of dry cider (preferably Cornish! Only kidding any good cider will do)
ml of double cream
A good sprinkle of finely chopped parsley and coriander
Pepper to season (you shouldn't need salt because the mussels hold seawater and release it into the cooking juices)
Crusty Bread to serve
1. Wash the mussels and remove the beards. With our Rope Grown mussels this should be quite easy as they are very clean anyway. Discard any that do not close when gently squeezed or that are cracked.

2. Melt half the butter in a large pan (big enough for all the mussels with space to allow you to stir). Add in the onions and garlic and gently cook until they are translucent - we are not trying to brown or caramelise them.

3. Add the cider and bring to the boil. Then add the clean mussels and cover, allowing them to steam for 3 - 4 minutes.

4. Mix the remaining butter and flour together (they do not need to be completely mixed, but will just help thicken the sauce a little at the end.

5. Take the mussels off the heat and add the cream, parsley, coriander and butter/flour mix and stir. Add pepper to season and put the lid back on for a further 2 minutes. Discard any mussels that do not open during cooking.

6. Serve in large bowls with crusty bread and make sure everyone has a spoon to enjoy the sauce as well as the delicious mussels.