Seasonal Fish Masterclass - Moules Marinière and Mackerel - James Martin Chef

Ingredients

• 50g butter
• 1 onion, peeled and diced finely
• 2 sticks celery, diced
• 2 cloves garlic, peeled and crushed to a paste
• 2kg mussels cleaned
• 150ml white wine
• 150ml double cream
• 1 small bunch of parsley
• 4 thick slices of white crusty bread, toasted in olive oil on a griddle
• 1 clove garlic
• 2 mackerel, gutted and slashed in a criss cross
• Drizzle of olive oil
• Salt and pepper
• 1 lemon
• Few sprigs of thyme, chopped
• 50ml olive oil
• 1 clove of garlic crushed