This is a classic French dish that is easy to recreate at home and promises to be a crowd pleaser. Invite your friends, crack open a good white wine (or two) and enjoy!


  • 1kg mussels, cleaned and de-bearded

  • 200mL white wine

  • teaspoon of garlic

  • teaspoon of diced eschallots

  • Mussels Butter

  • 500 unsalted butter

  • 100 thyme picked leaves

  • 100g peeled and finely chopped garlic

  • 100g peeled and diced eschallots

  • 2g salt

  • 50ml lemon juice

  • Zest of one lemon


  • 1.

    Allow the butter to soften, then add all mussels butter ingredients and mix well.

  • 2.

    In a warm pot, sweat down a teaspoon of garlic and eschallots.

  • 3.

    Add the mussels and wine, and cook for one minute.

  • 4.

    Add 250g of the butter mix, and cook for a further one minute.

  • 5.

    Check the seasoning and serve.

Nutritional information

Nutritional analysis per serving (1452 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Ananas Bar & Brasserie has a week-long line up of food and wine events from July 8 – July 14 to celebrate Bastille Day. For more information go to:

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