Leeds restaurants: Watch Steve of Kendells Bistro cook his simple six-step Moules Marinieres

Steve Kendell, owner of Kendells Bistro, has shared his recipe for a classic French starter exclusively with Yorkshire Evening Post readers.

Sunday, 10th October 2021, 4:45 pm

Moules Marinieres, mussels with cream, garlic and parsley, is a quintessential French holiday dish.

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Meet the chef behind Kendells Bistro whose classical French cuisine has stood th...

The French have many uses for mussels - omelettes, stuffed, in soups and casseroles - but Steve likes its most traditional use, served with crusty bread and butter.

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Classic French dish moules Marinieres created by Steve Kendell of the popular Kendells Bistro. Photo: James Hardisty

The Normandy dish uses everyday ingredients and is prepared in just six steps, perfect for a lazy weekend lunch.

To watch Steve cook the dish in a video tutorial and follow along at home, visit www.yorkshireeveningpost.co.uk.


400g mussels

Owner Steve Kendell, of Kendells Bistro. Photo: James Hardisty

2 large shallots

2 cloves garlic

200ml dry white wine

200ml double cream

Bay leaves

Thyme sprigs

Chopped flat parsley


To clean the mussels, rinse well under cold running water, discarding any that are damaged or open.

Bring the wine to a rolling boil.

Add the shallots, garlic, mussels, bay leaf and thyme.

Cover the pan with a lid and boil for two minutes, until the mussels open up.

Add the cream and bring back to the boil.

Transfer to a bowl and sprinkle with the chopped parsley.

Serve with crusty bread and butter.

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