Mussel & Noodle Omelette


  • 500 g St Austell Bay Mussels
  • 4 large Eggs We love St Ewe Eggs
  • 1 pkt Chicken noodles
  • 50 ml Double cream milk or single will do
  • 1 bunch Parsley chopped
  • 50 g Cornish Butter we love Trewithen Dairy butter its so creamy!
  • 2 large Shallots


  • Add the mussels to the pan. cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time.
  • The mussels are cooked when they've opened up.
  • Leave to cool and then remove the meat from the shells
  • Heat some water in a pan and boil the noodles until soft
  • Crack open the 4 eggs in a bowl and add the sachet from the noodle packet
  • whisk the contents of the bowl and add a little cream or milk
  • place the onions in a frying pan with a little butter and oil and fry for 1 min
  • add the noodles to the pan a fry for 1 more min
  • add the mussel meat and pour over the egg mixture
  • once it starts to cook fold over the omellet and cook until golden brown
  • serve with a few shell on mussels and enjoy