Mussels. Fresh & Simple.

We take a break in The Point kitchen for a lesson on Mussels from Executive Chef, Jason Hornbuckle.

You can’t be this close to the water’s edge and not like mussels! At The Point, we’ve mastered the art of these wild delights!

Not only are they tasty, but mussels are nutritious, low in saturated fat and provide a good source of vitamins B and C. You can enjoy them all year, but they’re extra delicious when there is an ‘r’ in the month! Best of all, they are easily available locally. If you’re already a fan of mussel dishes, or need a little persuasion, try my quick and easy recipe for the moreishly creamy mussels!


  • 500g fresh mussels
  • 150ml dry white wine
  • 250ml double cream
  • Half a bunch of freshly chopped coriander
  • Juice of 1 lemon


Jason’s top tip: If you want to be adventurous and sample a West Country taste, swap the 150ml of Dry White Wine for 150ml of Cornish Medium Sweet Cider.


Remember: When purchasing mussels, make sure they’re fresh and the shells a tightly closed avoiding any broken ones. Colour doesn’t indicate quality and you should eat them on the same day you buy them. If you’ve got any questions, always ask the fish monger.


  1. Heat a heavy bottomed pan (without water) until very hot, this will cook the mussels quickly.
  2. When it’s hot enough, place the mussels in the pan and stir quickly.
  3. Place a lid on the top and leave for between 1 and 2 minutes, then stir again.
  4. You’ll see the mussels beginning to open. When this happens, add the white wine or cider and place the lid back on.
  5. Cook for a further 1 to 2 minutes then remove the lid.
  6. Continue stirring and mix in the double cream to create the beautiful tasting sauce.
  7. Once all the mussels have opened, turn off the heat and add the lemon juice and coriander.
  8. Finally, serve with lots of the sauce and some warm crusty bread.
  9. That’s it – have a taste, Facebook us a photo and enjoy!

Next time you are in Sandbanks, pop in to The Point at the Haven Hotel and i’ll cook you my signature Mussel dish.

the point, SANDBANKS

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