I first learnt how to make this Mussels in a Creamy White Wine Sauce Recipe when I worked in restaurants in my early twenties. Mussels are part of the clam family and are found in fresh or salt water. They can be steamed, boiled, bbq’d, roasted or fried. We only eat mussels that open up after cooking. There is some debate as to whether or not they are dangerous to eat if unopened, better safe than sorry I say!
I never grew up eating mussels, it wasn’t part of our diet. Mum seemed to view all sea creatures as worms. Fried Shrimp, clam chowder, steamed mussels, it made no difference to her! I tried to get her to taste my Salt and Pepper Shrimp, and the faces she made, it was quite funny. It wasn’t till I was in my early twenties that I tried some really amazing mussel dishes in the restaurants I worked at. Of course always observing, asking questions and taking notes on how things were made.
Mussels are easy to make an very delicious! I mop up the white wine mussel sauce with pieces of crusty bread. Some restaurants serve mussels as an Appetizer, but I love eating Mussels in a Creamy White Wine Sauce as a main meal, as I don’t like sharing! Well, maybe you could share a little.
I tried something different for this recipe, and asked my readers on Facebook to help me choose my featured photo for my Mussels in a Creamy White Wine Sauce recipe. I took quite a few photos and narrowed it down to 4 to choose from. It was close, but the most popular choice was my first photo, the simple white bowl filled with mussels with a spoon and crusty piece of bread. I’m pretty happy with all the photos, but even happier with the recipe! Bon Appetit! Приятного аппетита!
Mussels in a Creamy White Wine Sauce
- 1 kg mussels
- 1 cup of white wine
- 1/2 cup water*
- 2/3 cup heavy/thickened cream
- 1 tablespoon butter
- 2 tablespoons oil
- 1 small onion sliced
- 1 clove garlic
- 250 g mushrooms sliced
- 1 bay leaf
- 1/2 teaspoon turmeric
- 1 tablespoon of fresh chopped parsley optional
- *add fish stock for a richer flavour
In a medium pot, fry the onions, garlic and mushrooms in oil and butter over medium-high heat.
When the onions become translucent about 5 minutes, add the water, wine, bay leaf, turmeric, parsley and mussels. Cook over medium-high heat.
When it starts to steam, constantly shake the pan (with the lid closed), to move the mussels around the pot until they are cooked. (for about 5- 10 minutes) Don't overcook the mussels as they will be tough.
Using a slotted spoon, remove the opened mussels and set aside, discarding the unopened ones.
Remove the bay leaf from the white wine mixture and add the heavy/thickened cream. Heat throughout, but don't allow to boil. Taste. Season with salt and pepper.
Serve mussels in a bowl with a generous serving of white wine broth, and a crusty baguette.