No-fuss mussels

Preparation info
  • Serves:


    as starter
    • Difficulty


    • Ready in

      20 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

I lived in France for 15 years and shellfish became a part of everyday cooking. I don’t mean that the French sit around feasting on mussels and oysters morning, noon and night, it’s just that no-one thinks it odd to eat things out of shells. Families share them; children devour them. I always think we miss out if we are sometimes afraid of food we are not familiar with. So here is my recipe for mussels and I hope it will make you want to have a go. Bon appétit!