I love mussels for a number of reasons but their affordability to deliciousness ratio and their speed of cooking are right up there. They can be enjoy in a multitude of ways, and you can find my other mussel recipes here. This classic recipe for mussles with white wine, garlic & cream is my favourite. Enjoy this bowl with a glass od De Wetshof Estate Limestone Hill, an unwooded Chardonnay.
This recipe feeds two people and takes about 10 minutes to make. Have everything ready before you get going – I love to pour myself a glass of wine to enjoy the process. I’ve also added a glass of the Limestone Hill to the recipe because you want to put the best wine in it too. A lovely loaf of crusty bread is imperative to serve with these mussels to mop up the delicious sauce.
What do you need to make a pot of mussels with white wine, garlic & cream?
- Fresh mussels preferably that have been cleaned as this will save a lot of time
- Shallots are the perfect base for this dish but use a brown/white onion if you cannot source shallots.
- Fresh flat-leaf parsley and thyme leaves are the herbs of choice with this dish
- Good white wine – the mussels steam in the white wine absorbing the flavour (you could substitute this with fish stock if you don’t drink alcohol but this will affect the taste profile).
- The cream makes this dish indulgent and tempers all the other flavours.
Mussels with white wine, garlic & cream
A delicious and easy classic recipe for mussels cooked in white wine, garlic, and cream
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Category: Seafood
- Method: stove top
- Cuisine: French
2 Tbsp butter
1 Tbsp oil
2 shallots very finely chopped
2 cloves of garlic, crushed
6 – 8 thyme stalks
200ml De Wetshof Estate Chardonnay
1 kg fresh mussels
1 Tbsp chopped parsley
In a medium-sized heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes.
Add the garlic and thyme stalks and cook for about another minute but keep stirring to prevent the garlic from going brown.Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
Scoop the mussels and thyme stalks out the pot with a slotted spoon and set aside. Discard the thyme and any mussels that have not opened. Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or 2.
Sprinkle over the remaining parsley and serve immediately with the crusty bread and a glass of Chardonnay.
Keywords: mussels, garlic, cream, white wine, easy, classic recipe, French
For more recipes I’ve made with the absolutely delicious Limestone Hill:
This post was sponsored by Dewetshof Estate
My other top seafood recipes you might also like:
Find me on Instagram