Manon Lagrève’s seafood recipe is sure to wow your guests 

Got guests coming over and want to offer them something simple but which still has the wow factor? London-based French cookbook author Manon Lagrève, who has more than half a million followers on Instagram, has the perfect suggestion. 

Manon first hit the spotlight in 2018 when she appeared on The Great British Bake Off. Since then she has published two cookbooks, Et Voilà! A Simple French Baking Love Story and Chez Manon: Simple Recipes from a French Home Kitchen, helping home cooks recreate easy-to-make French dishes inspired by her family. 

“Moules Marinière makes the perfect aperitif or starter when served on the half-shell alongside my aioli,” says Manon. “This aioli recipe is my go-to sauce with frites and all seafood. It also pairs well with raw vegetables as a dip or dolloped on some lettuce. Pair the dish perfectly with the light and flavoursome Calvet Cuvée du Cap AOP Bordeaux Sauvignon Blanc to welcome any guests the French way.” 

Wine pairings 

Calvet Cuvée du Cap (approx. £7.50 from Co-Op, Ocado, Waitrose) has aromas of fresh fruit and citrus and crystalline colour revealing the typicity of Sauvignon Blanc grown under an oceanic climate. It matches perfectly with seafood, mixed salads or grilled fish. Serve chilled, between 8-10°C. Calvet Réserve de Bordeaux Blanc (£9.99, Waitrose) is a premium cuvée showcasing the very best Sauvignon Blanc fruit. It’s a crisp, fresh, zesty white wine with flavours of citrus fruit and apples and an attractive slightly herbal note. 

Manon Lagrève’s Aioli 

Makes 250ml 

Ingredients

• 4 garlic cloves (crushed and finely chopped) 
• 1 egg yolk 
• ½ tsp sea salt 
• 200-250ml olive oil

Method  
1. Combine four garlic cloves (crushed and finely chopped), one egg yolk, and 1/2 teaspoon of sea salt in a bowl and start to whisk gently, by hand or with an electric whisk at a slow speed.  
2. Once combined, add 200ml of olive oil to make the emulsion – but not all at once.  First, add one teaspoon of olive oil and whisk energetically. When combined, gradually add the remaining olive oil, a few drops at a time. If you feel it needs more, add more oil until it reaches your preferred consistency.   
3. Leave to sit for a couple of hours before serving to allow the garlic flavour to develop 

Manon Lagrève’s Moules Marinière  
Serves 4-6 as an aperitif or starter 

Ingredients 

• 750g mussels (cleaned) 
• 1 small shallot (finely chopped) 
• 150ml dry white wine  
• 1tbsp butter  
• Fresh parsley, finely chopped  
• Salt and pepper 

Method 

1. Melt 1 tbsp butter in a large saucepan over medium heat. Add the chopped shallot and sauté for 1-2 minutes until softened. 
2. Add 150ml dry white wine, increase the heat and bring to a simmer. 
3. Add the mussels, cover, and steam for 4-5 minutes, shaking the pot occasionally until the mussels open. 
4. Once cooled, remove each mussel from its shell. 
5. To serve, place a mussel in a half shell and garnish with finely chopped parsley and a dash of black pepper. 

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Lead photo credit : Manon Lagreve Profile