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.

Mussels with white wine, garlic & cream recipe

Mussels with white wine, garlic & cream recipe

Mussels with white wine, garlic & cream recipe

Mussels with white wine, garlic & cream recipe

Mussels with white wine, garlic & cream recipe

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?

  1. Fresh mussels preferably that have been cleaned as this will save a lot of time
  2. Shallots are the perfect base for this dish but use a brown/white onion if you cannot source shallots.
  3. Fresh flat-leaf parsley and thyme leaves are the herbs of choice with this dish
  4. 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).
  5. The cream makes this dish indulgent and tempers all the other flavours.
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Mussels with white wine, garlic & cream

A delicious and easy classic recipe for mussels cooked in white wine, garlic, and cream

  • Author: Sam Linsell
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Category: Seafood
  • Method: stove top
  • Cuisine: French

Ingredients

2 Tbsp butter

1 Tbsp oil

2 shallots very finely chopped

2 cloves of garlic, crushed

68 thyme stalks

200ml De Wetshof Estate Chardonnay

1 kg fresh mussels

250ml cream

1 Tbsp chopped parsley

Instructions

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:

Roast baby chickens stuffed with pork & sage

Risotto Milanese with brown butter pan-fried prawns

Coq au Chardonnay

Mussels with white wine, garlic & cream recipe

This post was sponsored by Dewetshof Estate

My other top seafood recipes you might also like:

Jamie Oliver’s fantastic fish pie

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

Herb & fennel crusted salmon

 

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16 Comments

  1. 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!

  2. How many people does this serve??? And do you have the measurements in US metrics?

  3. Sam

    You can use any cream. I usually use whipping cream but pouring is fine too or double thick

  4. Sam

    Hi Melissa – it serves about tow people and I don’t have US metrics (these can easily be converted)

  5. Silvija Navickait?

    Thank you. Have tried it with whipping cream. Result was outstanding!

  6. 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.

  7. Sam

    So glad you enjoyed this recipe Val and added your own twists

  8. 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?

  9. Sam

    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

  10. Stephanie Lanzalotto

    Made this last night exactly as written. It was FABULOUS!

  11. 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?

  12. Sam

    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

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