1 cup long grain rice
2 tablespoons chopped fresh continental parsley
1 1/2 cups dry white wine
1 1/2 cups fish stock
25g butter
1kg black mussels washed and de bearded
75g bacon cut into strips
4 green shallots trimmed and thinly sliced lengthways
1 baguette or French stick cut into 4 pieces


1. Cook rice until tender and drain well, return to pan with parsley stir to combine
2. Press into four 150ml capacity ramekins, cover with foil to keep warm
3. Place wine stock and butter in large saucepan on high heat bring to the boil
4. Add mussels sprinkle with bacon and shallots reduce heat to medium
5. Cook covered 5 minutes or until mussels open discarding unopened mussels
6. Turn rice into centre of bowls, divide mussels, bacon, shallots between bowls
7. Strain stock and pour over mussels, serve with baguette


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!