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


  • 1kg Mussels
  • 250ml Macphie White Wine Sauce
  • 100ml White Wine
  • 40g Butter
  • 3 Shallots Finely Chopped
  • 3 Bay Leaves
  • Chopped parsley
  • Crusty bread