A Normandy recipe for all mussel lovers


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Mussels in parsley

Serves: 2


1 large onion
2 kilos of mussels (1 kilo per person)
1 bunch of parsley
1 large tub of crème fraiche
1 glass of muscadet wine or similar (dry white wine)*
1 knob of butter


Clean the mussels removing beards and barnacles
Dice an onion and fry on a low heat with a knob of butter until golden
Add the mussels, chopped parsley and 1 wine glass of white wine
Cook for 10 minutes until mussel shells are fully open
Drain half the mussels (roughly half of the liquid)
Stir in the tub of crème fraiche and return to the heat until warm
Serve with chips or crusty bread and a bottle of muscadet wine

Bon appetit!

Laura Henderson

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