so much to sea

Moules Mariniere - serves 4



  • 1.75kg / 4lb fresh Shetland Mussels
  • 1 medium finely chopped onion
  • 3 cloves finely chopped garlic
  • 200ml white wine (preferably Sauvignon Blanc)
  • 200ml double cream


  • Prepare your mussels by scrubbing them in cold water and pulling off the hairy beard bit on some of the mussels.
  • Put them in a saucepan with the onion and garlic and white wine.
  • Cover with a lid and turn the heat on quite high, cook for approx 5 minutes.
  • Carefully lift the lid and check to see if all the mussels are now open. If not leave covered another minute.
  • Once all the mussels have opened up turn off the heat and pour the cream into the pan.
  • Swirl the mussels around a little, pour into a bowl.
  • Serve with warm crusty bread and enjoy the taste of Shetland.