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 mussells form 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

Ingredients

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

Method
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.