Mussels In Garlic, Cream & White Wine

simple and delicious

Make sure your pot is large enough so that the mussels only fill it half way. This allows space for your mussels to steam open

You don’t need much wine to steam the mussels. If it doesn’t look enough just add some more

Serves 4 as a starter or 2 as a main

20 Minutes
2 - 4 People


1kg fresh mussels
3 shallots, diced
150ml of white wine
200ml double cream
2 garlic cloves, chopped
Knob of butter
Chopped parsley to garnish
Crusty bread


Gently fry the garlic and shallots in olive oil until softened, roughly 5 minutes
Add the white wine and mussels, cover and steam for around 4 minutes whilst giving the pot an occasional shake
Add a knob of butter and the cream. Heat through and give a mix to ensure the mussels are covered
Place into warmed bowls and garnish with parsley. Serve with warm, crusty bread