Moules Marinière Kit
Moules Mariniere Kit

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Moules Marinière Kit

From £12.20 Per Box £12.20 per KG

Moules and Mariniere Sauce are like a match made in heaven! Enjoy Chef Stuart's superb, classic Marinière sauce, together with a KILO of plump LIVE MUSSELS.

We are sourcing our mussels from our friends at Porthilly Shellfish, based on the Camel Estuary. They have been farming the land and sea for generations and their mussels are incredible. They grow quickly in the rich waters and this gives a lovely plump, succulent sweet meat that is delicious.

  • Sourced from Tim and Luke at Porthilly Shellfish
  • Sustainably farmed in the Camel Estuary
  • Mussels are an excellent source of Omega 3 oils and packed with essential vitamins and minerals
  • Quick and easy to cook - we love a classic moule mariniere (Cornish Style)
  • NOT SUITABLE for home freezing, unless you cook them first

Simply serve with a crusty baguette

Cleaning, storing and cooking Mussels - watch Chef in action here

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Recipes & Cooking illustration

Recipes & Cooking

Cleaning, storing and cooking Mussels - watch Chef in action here

Customer reviews

Amazing Mussels

Just to say thank you for literally the best mussels ever I will definitely order from you again - brilliant service thank you

Caroline, Penzance

It's a seafoodie sort of day!

Outstanding! We had the smoked mackerel with poached eggs this morning for breakfast and Dinner will be mussels in white wine garlic cream and French bread. Thank you and keep up the great work!

Stuart Nichol, Kent

Wedding Anniversary Celebrations!

just thought I'd drop you a quick email to let you know our order arrived on Saturday morning. I opened the box and it smelled like Cornwall, the sea. The mussels were superb in the mariniere sauce and the lobster thermidor was fantastic! We were treating ourselves as it is our 26th wedding anniversary tomorrow and to be honest, we prefer to buy the very best ingredients and cook ourselves than go to a restaurant and be disappointed. We were delighted with the quality of the fish, as always.

Peter Hinchliffe, Hertfordshire