This is a companion piece to the clams, and made almost exactly the same way. What made these extra special to me, is that I made this dish whilst we were on holiday in the Vendée. The mussels couldn’t have been more local, and we ate them outdoors on a beautiful, sunny evening.


  • 50g butter
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • about 1kg mussels (in their shells)
  • 1 glass of white wine
  • about 3 tablespoons of chopped, flat-leaved parsley

First of all, rinse and de-beard the mussels.

Melt the butter, add the onion and garlic and cook under a low heat until soft, not brown.

Throw in the wine and the mussles. Put a lid on the pan and steam for 5 minutes.

Add the parsley and stir.

Discard any mussels that do not open.

Enjoy with some crusty bread to soak up the juices.