Moules Marinieres is a Beach Hut classic, and it’s a dish that you can recreate at home. The great thing about mussels is that they go with so many flavours, we happen to favour the white wine and garlic combo, but Thai infusions are a close second.
Top tip: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard them.
Mussels are supposed to have a fresh clean smell, just like the ocean. If your mussels smell really fishy, they've gone off and shouldn't be eaten.
Serve with fries or crusty bread to soak up the marinade.
Did you know that growing mussels on offshore ropes is actually one of the few forms of sustainable farming? We totally support the Fowey Shellfish Company's organic, sustainable and traceable ethos.
Wild mussel seeds are collected from Cornish waters and grown on ropes offshore. The Fowey Shellfish Company uses organic cotton for their ropes and within their production process, minimising damage to the environment. In fact, mussels are so sustainable to farm they even filtrate the water and suck carbon into their shells. "They have one of the lowest carbon footprints of any grown foods". (Fowey Shellfish Co.)