Tempus No. 8 with mussels

  • 1 x tbsp vegetable oil
  • 1 x banana shallot finely diced or 1/2 a white onion
  • 100g number 8
  • 1kg mussels
  • 150ml white wine
  • 100ml double cream
  • Juice of 1/2 a lemon
  • 1 x small bunch coriander roughly chopped
  • Salt and pepper to taste
IngredientsPreparation Time:

10 mins




Heat the oil in a pan and fry the shallot / onion till soft but not starting to colour (about 5-7 minutes).

Add the Number 8 and stir till it starts to break up and start to fry.

Pour in the cleaned mussels (having discarded any unopened or broken mussels) and stir well to mix with the shallot & Number 8.

Pour in the wine and place a lid on the pot and leave for 3-4 minutes. Lift the lid and stir through and allow to reduce for another minute or two.

Pour in and stir through the cream. Add and stir through the lemon juice.

Taste and check seasoning (add salt and pepper as desired).

Pour into a large bowl, scatter over the coriander and serve with crusty bread.