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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