Recipe: Greg Lewis's moules marinière with a twist

Mussels and clams
A classic reworked: Greg Lewis's take on moules marinière

Pintura chef Greg Lewis’s twist on a Franco Belgian bistro classic

This summer, the Telegraph has partnered with the Madrid’s number-one beer brand Mahou to explore delicious new dishes created by expert chefs.

Michelin-starred chef and presenter Mark Sargeant asked four of the UK’s top tapas talents to come up with perfect pairings.

In the second of our challenges, they incorporate an international element to create fusion tapas suited to Mahou Cinco Estrellas.

Mussel man: Greg has reworked the classic moules marinière

Greg Lewis is head chef at Pintura restaurant and bar, a modern, brick-walled tapas and pintxos hotspot in Leeds. Spread over an impressive four floors, Pintura’s walls are lined with bright, beautiful examples of Spanish and Basque art. The menu shows a strong Basque influence and the beer of choice is, naturally, Mahou Cinco Estrellas. 

“‘I wanted Mahou to be part of my dish as it guarantees all the flavours work in harmony,” Greg explains. “I’ve reworked the classic moules marinière and use Mahou instead of white wine with the mussels and clams.”

Our presenter Mark Sargeant loves this recipe both for its flavours and historic relevance. “It harks back to the early days of Mahou beer in Madrid when it was all the rage to serve it with shellfish. The sweetness, particularly of the clams, contrasts with the tang of the beer and the subtle flavours of Mahou bind it all together beautifully.”

Mahou mussels and clams

Serves 4


  • 500g mussels, washed and de-bearded
  • 500g clams, rinsed thoroughly
  • 2 banana shallots, finely diced
  • 100ml Mahou beer
  • 50ml double cream
  • 50ml olive oil
  • 3 cloves garlic

To serve

  • Handful chopped flat parsley
  • Crusty bread, to serve


  1. Heat a large pan with a lid until smoking hot. Add the shellfish, shallots and Mahou and cover with the lid. Steam the shellfish for one minute covered, then remove the lid. Steam uncovered until mussels are fully open.
  2. Pour in the cream and bring to boil. When boiling, move your pan in a circular motion whilst slowly adding the olive oil to form a glossy sauce.
  3. Finish your mussels with finely chopped garlic and parsley.  Serve immediately alongside crusty bread.

To make the dish for yourself, get your ingredients at #perfectpairing #mahou