Catriona's Breton mussel feast

Catriona's Breton mussel feast


1 person made this

About this recipe: Friends came to stay for the weekend so we went to the Saturday market at Josselin and I bought 2 kilos of freshly caught mussels, two white onions and two fresh baguettes. Arrived home, twenty minutes later we ate a scrumptious dish.

Carillion Bretagne, France

Serves: 4 

  • 2 tablespoons olive oil
  • 20g butter
  • 2kg mussels
  • 2 white onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 bottle white wine (about 375ml)
  • 1 tablespoon chopped fresh parsley
  • several thick slices of buttered baguette, to serve

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Place mussels in a big bowl of cold water, pull off the 'beards', scrape the shells clean and wash again. Discard any that are open.
  2. Heat oil and butter in as large a pan as you have. Add the mussels, onion, garlic and wine. Put the lid on the pan and as soon as steam starts to show, leave it covered for 4 minutes until all the mussels have opened. If any are still closed, throw them away.
  3. Take the pan off the heat and sprinkle with the parsley.
  4. Scoop the mussels into bowls and pour the juices on top. Serve with the chunks of bread.


This serves four as a starter or two as a main meal.

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