Mussels in White Wine Cream Sauce
A decadent French classic. Rich, flavoursome and perfect served with crusty bread for mopping up that sauce! Warning: This is one of those mouthwatering dishes that will stay on your mind for a while.
A perfect meal for two or for entertaining. Let us show you how to whip up (and it really is quick) these delicious mussels in white wine sauce.
Get the recipe and all our chef tips: Mussels in white wine sauce.
This is a dish that takes us back to France and mussels are one of our favourite 'fruits of the sea'. They are incredible versatile and work well with flavoursome sauces like in seafood laksa and our spicy New Zealand mussels.
How to clean mussels
To clean fresh mussels simply pull off the beards and scrub the shells with a metal kitchen scrub/ brush. Discard any mussels that are open or have cracked, damaged shells.
- Fresh mussels - use fresh if they are available to you. Or you can also buy vacuum packed or frozen mussels too, prepare them according the the packet instructions.
- A large shallot - the classic onion of French cuisine, its is sweet in flavour and a great base ingredients.
- Oil - we used canola, but you can substitute with your preferred non flavoured cooking oil.
- White wine - we recommend a good sauvignon blanc.
- Cream - use a full fat heavy cream (we did say this dish was decadent!)
- Fresh parsley
- Salt and pepper
- Tomato - this isn't a traditional ingredient in a white wine sauce, but we love the pop of texture and colour.
- A French stick or crusty bread to serve, it really should be a must for mopping up that sauce!
See recipe card for quantities.
Step by step instructions
- Clean the mussels - Scrub the shells and de beard.
- Create the sauce - Add the butter and oil to a large pan on medium heat and add the diced shallots and garlic. Season and allow to soften, cooking for a few minutes. Add the wine and reduce the liquid by half, then add the cream and bring the liquid to a simmer.
- Cook the mussels - Add the mussels to the sauce and place the lid on top. Allow to cook for 3-4 mussels to allow the mussels to open. Discard any mussels that don't open.
- Garnish and serve - Add the chopped parsley and mix into the sauce. Serve in a large bowl and top with the chopped, deseeded tomatoes. Serve with your side of choice.
Mussels in White Wine Cream Sauce
- 1 kg Fresh Mussels (2.2 pounds) See note 1
- 1 Large Shallot
- 4 Cloves Garlic
- 50 g Butter (1.7 oz)
- 50 ml Canola Oil (2 fl oz)
- 250 ml White Wine (8.4 fl oz)
- 250 ml Cream (8.4 fl oz) Full fat heavy cream
- Bunch chopped parsley
- Salt and Pepper
- 1 Tomato (optional see note 2)
- 1 Fresh French Stick (optional)
- Clean the mussels by scrubbing the shells and removing any beards. Simply use your fingers to pull them off. Discard any open or damaged mussels.
- Peel the shallot and garlic then finely dice. Finely chop the parsley.
- Cut the tomato into quarters and remove the seeds and dice.
Create the sauce:
- Heat a large pot to a medium heat and add the oil and butter. Add the chopped shallot and garlic and a pinch of salt and pepper. Cook until soft, about 3 minutes.
- Add the white wine and reduce by half.
- Then add the cream and bring to a simmer.
- Place the mussels into the cream sauce and add a lid to the pot. Cook the mussels for 3 to 4 minutes to allow them to open. Discard any mussels that remain closed.
- Add the chopped parsley and mix.
- Grab a large bowl and arrange the mussels, pour over the cream sauce and sprinkle around the diced tomato (Optional).
- Serve with slices of french stick and enjoy!
- Note 1 - Either blue mussels or New Zealand green lipped mussels work for this recipe. Use fresh mussels if they are available to you. Or you can also buy vacuum packed or frozen mussels too, prepare them according to the packet instructions.
- Note 2 - Tomato isn't a traditional ingredient in this dish but we love the pop of texture and colour.
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