Mussels in a Cream and White Wine Sauce

    40 minutes

    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.

    60 people made this

    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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    Reviews in English (42)


    soooo good. just spicy enough, yet not too spicy. If you make the sauce ahead of time and refridgerate over night, the flavors become 5 times more rich and delish! then just heat up and add the mussels! all the mussels were gone in less than 5 minutes and everyone was raving. I used 4 1/2 lb of mussels, and they just barely fit in the amount of sauce. will use 4lb next time.  -  11 Dec 2006  (Review from Allrecipes USA and Canada)


    Wicked good! Yes, I said it! We halved it and I was a whimp about putting 1/2 of each pepper, but next time I won't be a whimp. Make sure you have lots of bread for sopping!!! THANK YOU!  -  09 Nov 2006  (Review from Allrecipes USA and Canada)


    I made this recipe for Valentine's Day and both me & my husband loved it. I didn't have the red chili pepper so I used a couple of pinches of red pepper flakes instead. It was perfect. Will make again - thanks for the recipe.  -  14 Feb 2008  (Review from Allrecipes USA and Canada)