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Mussels with white wine, garlic & cream

A delicious and easy classic recipe for mussels cooked in white wine, garlic, and cream

Prep Time
5 mins
Cook Time
5 mins
Servings: 2 - 4
Cuisine: French

Ingredients

  • 2 Tbsp butter
  • 1 Tbsp oil
  • 2 shallots very finely chopped
  • 2 cloves of garlic crushed
  • 6 – 8 thyme stalks
  • 200 ml De Wetshof Estate Chardonnay or other dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 kg of mussels fresh
  • 250 ml cream
  • 1 Tbsp chopped fresh parsley
  • A light scattering of finely grated lemon zest optional
  • 2 tsp lemon juice optional

Instructions

    Cup of Yum
  1. In a large heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes.
  2. Add the garlic and thyme stalks and cook for about another minute over medium-high heat but keep stirring to prevent the garlic from going brown.
  3. Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
  4. Scoop the mussels and thyme stalks out of the pot with a slotted spoon and set aside. Discard the thyme and any mussels that have not opened.
  5. Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken.
  6. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or 2.
  7. Sprinkle over the remaining parsley and lemon zest and juice if you are using it serve immediately with the crusty bread and a glass of Chardonnay.

Notes

  • Serve these mussels as a starter for 4 people or as a main course for 2
  • Storage Instructions for Steamed Mussels
  •  
  • Refrigeration: Transfer the cooled mussels and broth to an airtight container. Store in the fridge and consume within 1–2 days.
  • Reheating: Gently reheat mussels in their broth over low heat until just warmed through. Avoid boiling to prevent toughness.
  • Freezing (Not Recommended): Mussels can become rubbery when frozen and reheated. If necessary, freeze only the broth and use fresh mussels when serving.
  • Discard If: Mussels have an off smell, appear dry, or have broken shells. Never store mussels at room temperature.