Mussels cooked in white wine sauce sounds really fancy but all you need are some high quality, fresh mussels from your trusted fishmonger. Just a few basic ingredients to whip up the sauce and in less than 30 minutes you will have this wonderful bucket of mussels served! It is a meal to feed a crowd.
It’s a bit of work to wash and clean up the mussels, but it’s all worth it.
- 2kg blue mussels
- 250ml good quantity white wine
- 125ml heavy cream (whipping cream)
- 15g unsalted butter
- 1 tbsp extra virgin olive oil
- 1 handful of fresh parsley with tender stems, finely chopped
- 3 cloves of garlic, thinly sliced
- 1/2 small red onion or 1 large shallot, finely chopped
- 1/2 yellow onion, finely chopped
- Pinch of red chili flakes
Rinse mussels and clean the shells with a brush. To remove beards from mussels, use a damped cloth to get a grip on the beard and pull it out with some strength. Discard any broken mussels, and gently tap onto the shell if any are open prior cooking.
In a heavy bottom pot, heat butter and oil on medium. Sauté onion and garlic, soften without browning. Add all mussels into the pot, turn heat up to high. Pour wine and cream into the pot and give the mussels a good stir to incorporate sauce and close the lid immediately. Cook for 3-5 minutes depending on the size of the mussels. Add chopped parsley and stir thoroughly with mussels in the pot. Divide mussels into desire portions and sprinkle chili flakes before serving. Serve immediately with fresh baguette and french fries.