If I see these beauties on a menu! I’m having them! Like a well cooked steak I think you can tell a lot about an establishment by the way they cook their mussels! They should be juicey and smothered in garlic, parsley and wine! I’ve never been a fan of putting cream into my mussels, but I know many who do, and if I’m feeling SPICY! I’ll throw in a chilli or two! But this will have some screaming at me I know!! 

I know I sound like a broken record guys but have all the ingredients prepared and ready to go, it’ll make your life a doddle 

This recipe will be just fine for one person 


500g of fresh mussels 

50g of butter 

A good glass of dry white wine 

A good handful of fresh chopped parsley 

4 crushed and finely chopped garlic cloves 

1 shallot finely chopped 

In a pan that has a lid, and is big enough for the mussels, sweat the shallots and garlic until soft in the butter but don’t brown 

Now add the wine and bring to the boil

Quickly add the mussels and place the lid on, shake occasionally, and cook for 4-5 minutes until all the mussels are open 

Discard any that haven’t opened 

Spoon the mussels into a warm bowl 

Add the chopped parsley to the juices, stir and pour over the mussels 

Simply serve with crusty bread

Is there anything more tasty and delicious than a bowl of beautiful steaming mussels? 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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