Moules Mariniere


  • 2 Kg St Austell bay Mussles
  • 2 large Shallots
  • 15 g Cornish Butter
  • 100 ml white wine
  • 120 ml double cream
  • 1 clove Garlic
  • 1 bunch Parsley
  • 1 loaf Fresh Crusty Bread


  • Soften the garlic and shallots in the butter, in a large pan big enough to take all the mussels - it should only be half full.
  • Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
  • add the cream and chopped parsley and remove from the heat.
  • Serve into four large warmed bowls and serve with lots of crusty bread.