mighty mussels

Try this classic dish for a quick lunch or as an impressive starter 

Mussels are bang in season and this classic French dish, Moules Mariniere, is so easy to make and ultra versatile. It works just as well as a quick weekend lunch as it does as an impressive starter for dinner with friends. This method from Gavin Allcock, group head chef of CD Pub Co, will serve two as a starter portion. Double the quantities for a larger meal!



  • 700g prepped mussels
  • 80g butter beans
  • 40g banana shallots
  • 80g smoked bacon lardons
  • 10g garlic puree
  • 100ml white wine
  • 20g chopped parsley
  • 160ml double cream


Place a pan over a high heat for two minutes prior to cooking. Empty the mussels into the pan along with the shallots, garlic, wine, bacon lardons and butter beans. Cover and cook until the shells have opened. Discard any unopened shells.

Add the cream and parsley and season to taste. Serve with crusty French bread or fries. Enjoy!

The Chequers at Crowle, Crowle Green, Crowle, WR7 4AA. Tel: 01905 381772 www.cdpubs.co.uk