Moules Mariniére
EXTRA,  FEATURES,  July 2024,  Nutrition

The Fell Foodie’s Moules Mariniére recipe

Mussels are the perfect food to enjoy outdoors while overlooking open water. The Fell Foodie Harrison Ward shares his recipe for Moules Mariniére

Some dishes feel like they should only be eaten outdoors. Mussels while overlooking open water is undoubtedly one. I’ve enjoyed this dish on many a beach with freshly sourced seafood, taking in the waves as it cooks. Just don’t rest your spatula on the sand after stirring…

How to make Moules Mariniére


900g–1kg fresh mussels
1 shallot
2 garlic cloves
75ml white wine (or non-alcoholic
60ml double cream
1 baguette


  • Wash the mussels in cold water and pull off any beards (the brown threads sticking out of the shells).
  • Finely dice the shallot and garlic and cook in the saucepan in a little butter on a medium heat until softened and fragrant.
  • Add the mussels to the pan along with the white wine. Turn the heat up high and put a lid on so the mussels steam. Cook until the shells have begun to open – this will take around 5 minutes.
  • Add the cream and a handful of chopped dill and stir through.
  • Spoon into bowls and serve with fresh lemon and a baguette to mop up the sauce.

Harrison Ward’s new book, Cook Out is out now. This ultimate outdoor adventure cookbook contains over 80 of easy-to-prepare gourmet recipes that will keep you fuelled all day long. Purchase here.

Stay up to date with The Dip, our free weekly outdoor swimming newsletter.

Outdoor Swimmer is the magazine for outdoor swimmers by outdoor swimmers. We write about fabulous wild swimming locations, amazing swim challenges, swim training advice and swimming gear reviews.