Mussels with chilli wine and bay recipe

Mussels with chilli wine and bay

A huge favourite at The Seahorse and Rockfish. I’m not a fan of cream in mussels just their own juices and a splash of wine is good for me. Try mussels from a few different places you will be amazed at how different they can taste and eat depending on the environment from which they are harvested. I prefer those grown at sea with small shells and big silky meats.

Serves 2 to start


Allow 350gm per person, ensure they are washed and beards pulled off
2 bay leaves
2 small dried birdseye chillis
1 shallot very finely chopped
good knob of butter
handful finely chopped parsley
Splash of wine
Clove garlic finely chopped
Tablespoon of Olive oil


Melt the butter and olive oil in a pan and add the shallots and garlic to soften, add the parsley and bay and crumble in the chilli add the mussels and toss in a pan to coat the shells well, add the wine, cover and allow the mussels to steam open, discard any that don’t. Pour into a bowl and serve with crusty, grilled or fried bread.