Mussels in fish sauce

(14 ratings)
Moules Mariniere Rosemary Conley
Moules Mariniere Rosemary Conley
  • Serves: 4

  • Prep time:

  • Cooking time:

This is a healthy, low-fat version of the French and Belgian classic dish Moules mariniere.


  • 1kg (2 1/4lbs) mussels
  • 110g (4oz) shallots, finely chopped
  • 3-4 cloves garlic, crushed
  • 1 wineglass white wine
  • 150ml (1/4pt) fish stock
  • 6 whole black peppercorns
  • 1 lemon, halved
  • 2tbsp chopped fresh parsley


  1. Scrape and wash the mussels well. Remove the beard on the side of the shell and any grit or sand. Discard any open mussels or those with broken shells since these may be dead. If in doubt, tap the mussels on its side. If it remains open, discard it, if it closes it's OK to use. Once they are thoroughly cleaned check the mussels over making sure there are no broken shells.
  2. In a non-stick pan dry-fry the shallots until soft, add the garlic and cook for a further 30 secs.
  3. Add the mussels, wine, stock and peppercorns. Squeeze out the juice from the lemon halves and squeeze over the mussels and stock. Add the lemon halves to the pan and cover with a tight-fitting lid.
  4. Cook over a high heat for 2-3 mins or until the mussel shells are open.
  5. Spoon the mussels into a serving bowl, discarding any unopened shells. Sprinkle with the parsley.
  6. Using a sieve strain the cooking liquor over the mussels and serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 222(kcal)
  • Fat 4.9g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(14 ratings)

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It continues to amaze me that you are still advising people to discard perfectly good mussels because they failed to open

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