Moules Marinière

Moules Marinière
Fishboxer Fish is the Dish from Edinburgh

A classic - perfect for warm weather with a glass of white wine or served with crusty bread on a cold winter's evening.


  • 1kg x fresh mussels
  • 2 tbsp oil
  • 1 large onion
  • 150ml white wine
  • 2 cloves of garlic
  • 150ml cream (double or whipping)
  • 5g fresh chives


1. Clean the mussels by thoroughly scrubbing them under plenty of running water and pulling away the 'beards' (seaweed-like stringy threads).
2. Discard any broken mussels along with the 'beards' and any mussels that don't close tightly when you tap them.
3. Finely chop th onion and garlic.
4. Heat the olive oil in a heavy pan with a tight-fitting lid.
5. Add the onions and garlic and cook over a medium heat until softened, but not coloured.
6. Add the wine and turn up to a high heat.
7. As the wine starts to boil, add the cleaned mussels to the pan.
8. Turn the heat down to low.
9. Put the lid on the pan and allow the mussels to steam for approximately 4-5 minutes, lifting the lid from time to time to check (they are cooked when the shells have opened).
10. Discard any mussels that remain closed.
11. Add the cream and cook for a further minute.
12. Scatter with the chopped chives and serve immediately with crusty bread.