24 prepared mussels
(Cleaned, de-bearded and soaked 2 hours in water)
1 onion, chopped
1 stick celery, chopped
1 cup white wine
1 1/2 cups fish stock
4 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
50 g butter
2 cloves garlic crushed
Extra 2 onions chopped
1 teaspoon plain flour
Dill sprigs to serve


1. Place mussels, onion, celery and wine in a large pan. Bring rapidly to boil
2. Cover and cook shaking pan frequently for 3 minutes
3. After 3 minutes remove mussels as they open pull away empty shells, discard
4. Set aside mussels attached to other shell half cover and keep warm
5. After 5 minutes discard any unopened mussels 
6. Strain and reserve remaining liquid, discard vegetables
7. In a pan heat stock, parsley, thyme and bay leaf, bring to the boil, reduce heat
8. Cover simmer 10 minutes then remove herbs
9. In a large pan heat butter, add garlic and extra onion cook gently 5-10 minutes until soft not browned
10. Stir in flour, add reserved mussel liquid and simmered fish stock. Bring to the boil and simmer uncovered for 10 minutes
11. Place mussels in four soup bowls and ladle liquid over mussels garnish with dill sprigs. Serve immediately with crusty bread


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!