by Cafe St Honoré in

I've said it for years, mussels are the perfect fast food. They don't take long to cook, are tasty and healthy, and are a great base to add different flavours to. Here I've opted for the classic garlic, shallots, wine and cream combo, but have chosen tarragon as the finishing herb. I love it in this dish. Try this using the Shetland blue shell mussels - they work a treat as they’re big, fat and so sweet.

Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4


1kg Shetland blue shell mussels

1 large banana shallot, finely chopped

100ml white wine

3 cloves garlic, finely chopped

250ml double cream

A small handful of chopped fresh tarragon

A squeeze of lemon (optional)


Clean the mussels and remove the beards, then place them in a large pot with a lid on a very hot stove. Add the shallots, wine and garlic.

Cook with the lid on for a few minutes until the mussels start to open then add the cream. Continue to cook until all the mussels open. Any that haven’t opened, either discard or check to see if they are good by prising them open.

Next add the chopped tarragon and a squeeze of lemon (if you like). Don't mix them too much, just give them a shake in the pot. Serve at one whilst they’re steaming and hot. Enjoy with a glass of the same wine you used to cook them. And remember those finger bowls!