Mussels in Seafood Tea


  • 12 mussels
  • 1 carrot
  • 1 stick celery
  • 120g leek
  • 2 cloves garlic (crushed)
  • 150ml white wine
  • 180ml fish tea
  • 1 lemon
  • 1 tbsp chopped parsley


  1. First we cut the carrots, celery and leeks into long thin strips (julienne) to complement the flavours and presentation of the mussels.
  2. In a small pot we add the fish tea and wine and bring it to the boil.
  3. Next we add the garlic, mussels and the vegetables to the boiling stock.
  4. Quickly place a lid onto the pot and give the whole pot a jolly good shake tossing everything inside the pot well.

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