First posted: May 31, 2010

French Bistro-Style Mussels in Creamy White Wine Sauce


This is based on the traditional French way of cooking mussels, all creamy and garlicky and wonderful.



Cooks in:        Serves:2

  • 200g pasta
  • 250g Mussels, de-bearded (with or without shells is fine)
  • 2 Tbsp butter
  • 1 clove garlic, chopped
  • 1 small onion/shallot, chopped
  • 1/3 cup white wine
  • 100ml cream
  • Handful fresh parsley, roughly chopped
  • Salt and pepper to taste

What to do

1. Cook the pasta in a large pot of salted boiling water until al dente.

2. Rinse the mussels under running water in a colander and set aside.

3. Heat the butter and fry the garlic and onion until golden.

4. Add the wine and cream to the pan and simmer for 5 minutes, stirring as needed. Add the mussels, cover with a lid for about 2-3 minutes.

5. Your pasta should be done by now, drain it and add to the pot with the mussels, toss gently to coat and then serve in pre-warmed bowls. Garnish with roughly chopped parsley, season with salt and pepper and enjoy.

Picture from 'Home' by Warren Heath.

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