🐚 West Coast-Style Mussels

Serves: 2–3  
Prep time: 15 mins   
Cook time: 8–10 mins
Skill level: Easy, breezy, and smells like a holiday on the rocks.

🧂 Ingredients

For the mussels:
1kg fresh mussels, cleaned and beards removed
1 tbsp olive oil
2 shallots or 1 small onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp smoked paprika
150ml dry white wine
150ml fish stock or water
Zest of ½ lemon
2 tbsp double cream (optional, but lush)
Small handful of chopped parsley

To serve:
Crusty bread, lemon wedges, and a bowl for the shells (and the applause)

🔥 Method

1. Prep your mussels.
Rinse well and discard any that don’t close when tapped. This is less ‘gourmet’ and more ‘not dying’.

2. Start the base.
In a large lidded pan, heat the olive oil over medium heat. Add shallots and garlic, cook for 3–4 mins until soft but not coloured. Stir in the smoked paprika and lemon zest.

3. Steam the mussels.
Add wine and stock to the pan, bring to a simmer. Tip in the mussels, cover with a lid, and steam for 5–6 mins, shaking the pan occasionally, until the mussels open. Discard any that don’t.

4. Finish and serve.
Stir in cream if using, check seasoning, and toss through the chopped parsley. Serve immediately with bread to mop up every last drop.

💡Little Tip
No fish stock? No worries. Just use extra wine and pretend it's rustic minimalism.