Mussels in Cream Wine Sauce

    Mussels in Cream Wine Sauce


    14 people made this

    This is the best mussels in cream and wine sauce that I've ever had. Easy, fun and a wonderful treat. Serve with crusty bread to mop up the delicious sauce.

    Serves: 4 

    • 1/2 onion, diced
    • 1 bay leaf
    • 1 clove garlic, chopped
    • 2 tablespoons finely chopped carrot
    • 2/3 cup (170ml) fish stock
    • 2/3 cup (170ml) dry white wine
    • 2kg fresh mussels, scrubbed and debearded
    • 2/3 cup (170ml) thickened cream
    • salt and pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan combine the onion, bay leaf, garlic, carrot, fish stock and wine. Bring to a boil and cook for about 5 minutes to soften the carrot and onion.
    2. Add the mussels to the boiling mixture, cover and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
    3. As soon as the mussels have opened remove them with a slotted spoon and set aside. Remove the bay leaf from the broth and stir in the heavy cream. Heat through, but do not boil. Taste and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
    4. Place mussels into serving dishes and spoon broth over them.

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    Reviews (1)


    The best creamy mussel receipe I have tried. I love white wine and cream recipes. - 29 Jun 2014

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