Famed for their unique texture and exceptional flavour, our blue shell mussels are farmed in Shetland. Quick to prepare and cook they make a great addition to any seafood dish or they also make a fine meal in themselves. For the best moules marinere, wash your mussels, remove all beards and excess barnacles. Finely chop a shallot and a clove of garlic. Heat a suitably sized saucepan and add a dash of oil. Once hot, add the garlic and shallot. Give them a quick turn then add the mussels and a small glass of white wine. Add a lid and cook for about 3-4 minutes shaking the pan half-way through. When the mussels have all opened pour immediately into a serving dish (removing any that haven’t opened) Sprinkle with chopped parsley and serve.