Mussels in white wine cream sauce is a decadent French classic. Rich, flavoursome and perfect served with crusty bread for mopping up that sauce! Warning: This is one of those mouthwatering dishes that will stay on your mind for a while.
A perfect meal for two or for entertaining. Let us show you how to whip up (and it really is quick) these delicious mussels in white wine sauce.
This is a dish that takes us back to France and mussels are one of our favourite 'fruits of the sea'. They are incredible versatile and work well with flavoursome sauces like in seafood laksa and our spicy New Zealand mussels.
Types of mussels
There are many types of mussels, both fresh and salt water. But there are only two types that we normally eat. The European black/ blue shelled "blue mussels" which are the most common and the green lipped larger mussels from New Zealand.
We used New Zealand mussels for this recipe. But mussels in a white wine sauce will work amazingly with whatever mussels are available and sustainable in your region.
Most commercial mussels now days are sustainably farmed, grown on crop ropes in saltwater. But as always we recommend getting to know your local suppliers and asking them where the produce is from and how they are harvested.
How to clean mussels
To clean fresh mussels simply pull off the beards and scrub the shells with a metal kitchen scrub/ brush. Discard any mussels that are open or have cracked, damaged shells.
- Fresh mussels - use fresh if they are available to you. Or you can also buy vacuum packed or frozen mussels too, prepare them according the the packet instructions.
- A large shallot - the classic onion of French cuisine, its is sweet in flavour and a great base ingredients.
- Oil - we used canola, but you can substitute with your preferred non flavoured cooking oil.
- White wine - we recommend a good sauvignon blanc.
- Cream - use a full fat heavy cream (we did say this dish was decadent!)
- Fresh parsley
- Salt and pepper
- Tomato - this isn't a traditional ingredient in a white wine sauce, but we love the pop of texture and colour.
- A French stick or crusty bread to serve, it really should be a must for mopping up that sauce!
See recipe card for quantities.
If you love fish and seafood dishes with lots of flavour our coconut fish curry and bouillabaisse are a must try. Or for delicious week day dishes try our fennel and lemon fish marinade or our easy seafood laksa.
Step by step instructions
- Clean the mussels - Scrub the shells and de beard.
- Create the sauce - Add the butter and oil to a large pan on medium heat and add the diced shallots and garlic. Season and allow to soften, cooking for a few minutes. Add the wine and reduce the liquid by half, then add the cream and bring the liquid to a simmer.
- Cook the mussels - Add the mussels to the sauce and place the lid on top. Allow to cook for 3-4 mussels to allow the mussels to open. Discard any mussels that don't open.
- Garnish and serve - Add the chopped parsley and mix into the sauce. Serve in a large bowl and top with the chopped, deseeded tomatoes. Serve with your side of choice.
- Take the time to cook out the shallots and garlic properly, as this is the flavour base of your sauce.
- Allow the white wine time to reach by half, not only for best flavour but to prevent curdling.
- When cooking mussels, always discard ones that don't open during cooking. Don't be tempted to try force them open. And prior to cooking, remove any opened or damaged mussels, you don't want to eat those.
Delicious as it is or simply served with crusty bread.
You could also serve it along side French fries, parmesan potato wedges, sweet potato fries or garlic bread. Or create a pasta dish by adding linguine or conchiglie (shell shaped) to the sauce.
Frequently asked questions
Choose a crisp white wine, we prefer a Sauvignon Blanc for best overall flavour of the sauce. You could also use a Pinot Grigio or Chardonnay.
To thicken a white wine sauce allow the liquid enough time to simmer and reduce, this will also develop the flavour. Some people suggest adding flour to create a roux for a quick solution but this will also reduce the flavour!
When making a wine and cream sauce you must reduce the wine by half before adding the cream. This allows the alcohol the burn off, it will also develop the flavour of the sauce and prevent the liquid from curdling as the dairy is added.
Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!
Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Mussels in white wine cream sauce
- 1 kg Fresh Mussels (2.2 pounds) See note 1
- 1 Large Shallot
- 4 Cloves Garlic
- 50 g Butter (1.7 oz)
- 50 ml Canola Oil (2 fl oz)
- 250 ml White Wine (8.4 fl oz)
- 250 ml Cream (8.4 fl oz) Full fat heavy cream
- Bunch chopped parsley
- Salt and Pepper
- 1 Tomato (optional see note 2)
- 1 Fresh French Stick (optional)
- Clean the mussels by scrubbing the shells and removing any beards. Simply use your fingers to pull them off. Discard any open or damaged mussels.
- Peel the shallot and garlic then finely dice. Finely chop the parsley.
- Cut the tomato into quarters and remove the seeds and dice.
Create the sauce:
- Heat a large pot to a medium heat and add the oil and butter. Add the chopped shallot and garlic and a pinch of salt and pepper. Cook until soft, about 3 minutes.
- Add the white wine and reduce by half.
- Then add the cream and bring to a simmer.
- Place the mussels into the cream sauce and add a lid to the pot. Cook the mussels for 3 to 4 minutes to allow them to open. Discard any mussels that remain closed.
- Add the chopped parsley and mix.
- Grab a large bowl and arrange the mussels, pour over the cream sauce and sprinkle around the diced tomato (Optional).
- Serve with slices of french stick and enjoy!
These were absolute heaven. Better than any mussels I've ever ordered at a restaurant!
Oooh, these mussels look fantastic and I love how they come together in 20 minutes. Definitely perfect for pairing with crusty bread.
This was so delicious! The whole family loves it!