Easy Mussels with White Wine, Garlic and Cream in 15 Minutes
Mussels are one of the best things you can cook at home for the effort involved. They’re affordable, cook in minutes, and produce delicious sauce. Briny, garlicky, winey liquid pooling at the bottom of the bowl. This classic mussels with white wine, garlic and cream recipe is my favourite way to eat them. Have everything ready before you start, pour yourself a glass of wine, and you’re done in 15 minutes.
This recipe serves two as a main or four as a generous starter. A good loaf of crusty bread is non-negotiable to mop up the sauce. You can find all my other mussel recipes here.
I made this with De Wetshof Estate Limestone Hill Chardonnay, which is an unwooded Chardonnay with the kind of clean, crisp acidity that works perfectly in the pot and in the glass alongside.
How to clean fresh mussels
Cleaning mussels properly takes about 10 minutes and makes a real difference to the final dish.
Start by discarding any mussels that are already open and don’t close when tapped. Live mussels should be tightly shut. Scrub the shells under cold running water to remove any dirt or debris. Remove the beard (the small tuft of fibres protruding from the shell) by firmly grasping it and pulling it towards the hinge end of the mussel.
Soak the cleaned mussels in cold water for 20 to 30 minutes to release any sand or grit. Drain and rinse once more before cooking. Discard any with broken shells.
Tips for the best result
Get everything prepped before the mussels go in. The cooking itself is very fast and you want to be present for it rather than chopping parsley while the pot boils.
Use a good dry white wine. The mussels steam in it and absorb the flavour. A Chardonnay, Sauvignon Blanc or Pinot Grigio all work well. If you’d rather not cook with wine, substitute with a good fish or seafood stock — it changes the flavour profile but still produces a delicious sauce.
Don’t overcook the mussels. Three minutes with the lid on is enough. Once the shells are open, they’re ready. Overcooked mussels become rubbery and lose that delicate, briny quality.
If your cream splits, the most likely causes are too much acid (lemon juice added too early can cause this) or the heat being too high when you add the cream. Let the wine reduce well before adding the cream, and keep the heat low and steady.
FAQs for mussels cooked in white wine and cream
Can I use frozen mussels?
Fresh mussels give the best result and are worth seeking out. Frozen mussels are usually pre-cooked and will only need a minute or two to heat through — don’t overcook them or they’ll become rubbery. The flavour of the sauce will be less intense since they won’t release the same amount of liquid.
Can I make this without cream?
Yes. Leave the cream out and reduce the wine broth a little longer for a lighter version more in the style of classic moules marinière. A small knob of cold butter stirred in at the end adds richness without the cream.
Why did my cream split?
Cream can split when added to an acidic or very hot liquid. Make sure the wine has reduced well before adding the cream, and keep the heat low and steady. Don’t add lemon juice until after the cream has been incorporated and the heat is off or very low.
Can I reheat mussels?
Mussels are best eaten immediately. If you need to reheat leftovers, do it gently in a covered pot over low heat for a minute or two until just warmed through, or in the microwave in a covered bowl. Don’t boil them again. Consume within 1 to 2 days of making.
What to serve with mussels cooked with white wine, garlic & cream.
Crusty bread: Serve some crusty bread or baguette slices to mop up the delicious cooking liquid.
Fries: Classic French fries are a popular accompaniment for mussels, especially in Belgium.
Salad: A crisp green salad with a simple vinaigrette can help cut through the richness of the dish.
Roasted vegetables: Roasted or grilled vegetables, such as asparagus, zucchini, or cherry tomatoes, can be a great complement to the mussels.
Rice or pasta: Serve the mussels over a bed of rice or pasta to create a more substantial meal.
Sautéed greens: Sautéed spinach, Swiss chard, or kale can add a healthy and flavorful side dish to your mussels.
Aioli: A simple garlic mayonnaise, or aioli, is a traditional accompaniment for mussels in France.
Grilled or toasted bread rubbed with garlic: Bruschetta, crostini, or garlic bread can all be tasty options to accompany the mussels.
As mentioned, a glass of white wine is the perfect drink to wash this all down. Cheers!
Mussels with White Wine, Garlic and Cream Recipe
Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 2 shallots very finely chopped (or ½ white onion if you can’t find shallots)
- 2 garlic cloves crushed
- 6 to 8 thyme stalks
- 200 ml ¾ cup dry white wine such as Chardonnay, Sauvignon Blanc or Pinot Grigio
- 1 kilogram fresh mussels cleaned
- 250 ml 1 cup cream (pouring, whipping or double cream all work)
- 1 Tbsp fresh flat-leaf parsley finely chopped
- Finely grated lemon zest to finish (optional)
- 2 tsp lemon juice optional
- Crusty bread to serve
Instructions
- In a large heavy-based pot, heat the butter and olive oil over medium heat. Sauté the shallots until softened, about 3 minutes.
- Add the garlic and thyme stalks and cook for a further minute, stirring so the garlic doesn’t colour.
- Pour in the white wine and add the cleaned mussels. Put the lid on and steam for about 3 minutes until the shells have opened.
- Using a slotted spoon, scoop the mussels and thyme stalks out of the pot and set aside. Discard the thyme and any mussels that have not opened.
- Add the cream to the liquid remaining in the pot. Let it bubble gently over low heat, stirring, until the sauce has reduced slightly and thickened a little, about 3 to 4 minutes.
- Stir in half the parsley. Add the mussels back in and toss to reheat for 1 to 2 minutes.
- Scatter over the remaining parsley and lemon zest. Add the lemon juice if using. Serve immediately in deep bowls with crusty bread and a glass of cold white wine.
Notes
My other top seafood recipes you might like:
Jamie Oliver’s fantastic fish pie
Mussels steamed in orange & fennel
Baked whole trout with herbs and lemon
Creamy salmon pasta with spinach, capers & lemon
Trout en Papillote with fennel
Prawn pasta with tomato, garlic & cream
For more recipes I’ve made with Limestone Hill:
Roast baby chickens stuffed with pork & sage
Risotto Milanese with brown butter pan-fried prawns
This post was sponsored by Dewetshof Estate
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Absolutely gorgeous bowls of mussels. I’ve never cooked my own, unfortunately, because I can only get them frozen. But I do eat them any chance I get!
Thanks so much Mimi x
What kind of cream are you using? 🙂
How many people does this serve??? And do you have the measurements in US metrics?
You can use any cream. I usually use whipping cream but pouring is fine too or double thick
Hi Melissa – it serves about tow people and I don’t have US metrics (these can easily be converted)
Thank you. Have tried it with whipping cream. Result was outstanding!
Great recipe! Made it last night to rave reviews! Did not have shallots so substituted 1 leek white & 1/2 of green parts chopped . Delicious sauce get some good bread for dipping! Will definately make again . Get everything chopped and have butter melted before hand so when you’re ready it take no time at all.
BTW also doubled garlic.
So glad you enjoyed this recipe Val and added your own twists
Wow. So good. We are making this a Lent Friday regular.
Question: is there a recommended way to reheat this? I was mid prep when hubby got called to work and he won’t get off until midnight. Maybe a way to make part of it and finish it off?
Hi Kelly – thanks for the comment and glad you enjoyed this dish. If you are only reheating a small amount I would place in a covered bowl and reheat in the microwave. Otherwise back in a pot with a lid and bring them back to a boil and steam for a minute or 2
Made this last night exactly as written. It was FABULOUS!
Im so glad you enjoyed hte recipe
Hi! These were super easy to make and they tasted pretty good! I did have an issue with my cream curdling as soon as I put it in. I tried to whisk it together which seemed to help a bit but as soon as it sat for a moment it would separate. Tasted fine but looked weird and didn’t have a super creamy texture. Any advice?
Hi Emily, its hard to know why the cream spit as it certainly never has for me and I was not there to see what was happening. Always tricky to know. Perhaps too much wine? It should emulsify into the broth and the mussels give off some liquid while they cook. Perhaps you had too much acid like lemon? this can cause cream to split (although this isn’t in the recipe). This is the only thing I can think of sorry
Great recipe for a newbie! Made this for my fam & they loved them. Will definitely be making again.
So glad you enjoyed the mussels Tammy and thanks for letting me know