Mussels in a Cream and White Wine Sauce

Mussels in a Cream and White Wine Sauce


43 people made this

Such a simple way of cooking mussels but what a great result! The sauce is creamy with tomato and basil and such an ever so slight chilli kick.


Serves: 4 

  • 2 tablespoons butter
  • 3 tablespoons crushed garlic
  • 2 onions, diced
  • 4 cups (1 litre) beef stock
  • 1 jalapeno, finely diced
  • 1 red chilli, finely diced
  • 4 fresh tomatoes, coarsely diced
  • 20 fresh basil leaves, torn
  • 2 cups (500ml) white wine
  • 1 tablespoon cornflour
  • 1/2 cup (125ml) cream
  • 2 1/2 kg fresh mussels, scrubbed and debearded

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Melt butter in a large saucepan over medium heat. Add garlic and onion then cook stirring constantly until lightly browned.
  2. Add a splash of the beef stock, jalapeno and red chilli then simmer for a few minutes to blend the flavours.
  3. Add the tomatoes, basil leaves, white wine and remaining beef stock. Bring to a boil.
  4. Dissolve cornflour in a small amount of the cream then pour it and the rest of the cream into the saucepan.
  5. Return to a boil then add the mussels.
  6. Cook until all of the shells have opened; about 5 minutes.

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