1. Scrub mussels under cold running water; discard any that do not close immediately; remove beards.
    2. Melt butter and shallots in a pan and sweat until soft.
    3. Add mussels, white wine and bay leaves.
    4. Cover, bring to the boil and cook for 3 minutes until mussels have opened.
    5. Stir in Macphie White Wine Sauce and parsley.
    6. Serve with warm crusty bread.


  • 1000g mussels
  • 250ml Macphie White Wine Sauce
  • 100ml white wine
  • 40g butter
  • 3 shallots finely chopped
  • 3 bay leaves
  • Chopped parsley
  • Crusty bread