I first learnt how to make this Steamed Mussels in white wine with a creamy sauce 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. 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 fell in love with mussels. It’s really because of the amazing mussel dishes in the restaurants I worked at that got me hooked.
How to clean Mussels
Most mussels sold in stores are already prepped for cooking, but I find they usually need a bit more. You want to rinse the mussels before using to start. The most important thing is to clean and pull out the beards from the mussels. The beard is pieces of natural mussel threads that the mussel grows to attach themselves to rocks. While edible, they aren’t nice to eat. To remove them, grab them with a paper towel or cloth, grip firmly and yank them out. If you don’t remove the beards, you will end up chewing them and eventually spitting them out. Like I said, not nice to eat! You can also use a brush to clean any barnacles from the mussels before cooking.
How to Eat Steamed Mussels
Steamed Mussels are easy to make and very delicious! This isn’t the type of meal that you eat with a knife and fork, you’re gonna have to use your fingers. I always hold the in one hand, open it wide and use a fork to scoop out the mussel. Place the empty shell on a separate plate. I have at times even removed all the mussels from the shells, leaving the meat in the creamy sauce. This allowed me to eat all the mussels at once with the crusty bread pieces.
Some restaurants serve mussels as an Appetizer, but I love eating Mussels in a Creamy White Wine Sauce as a main meal. Mussels are often served in skillet type meals, in seafood pasta, or in broths.
How to Steam Mussels in White Wine
This is such an easy recipe to make, it just sounds a bit fancy. The hardest part is cleaning your mussels. They should be clean from barnacles, seaweed and debearded. Usually the mussels you buy are ready to use. Fry the onions in a pot all the mussels will fit into. No need to wash extra pots. When the onions are cooked, add wine, water, spices and mussels and close with a lid. When it starts to steam, shake the pan to flip the mussels around inside the pot. That’s it. So easy. After this I add the cream. Just be careful not to overcook the mussels, otherwise they will be too tough.
Also don’t use an expensive white wine when steaming mussels. Just buy a cheap one! It doesn’t matter when cooking with wine, the flavors all cook out and mix with the mussels, garlic and onions. Don’t waste your money on the fancy stuff.
I tried something different for this recipe, and asked my readers on Facebook to help me choose my featured photo for my Mussels in White Wine 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. A simple white bowl filled with mussels with a spoon and crusty piece of bread.
This is a pretty large recipe, good for a mussel dinner. You could halve the recipe if enjoying them as appetizers. In the video, we at this as a meal with fresh baked french bread. Some people also add a bit of thyme into the wine sauce. Lots of variations, but this recipe is my favorite.
I’m pretty happy with all the photos, but even happier with the Steamed Mussels in white wine, cream, garlic and mushrooms. Bon Appetit! Приятного аппетита!
Steamed Mussels in white wine and cream (Video)
This delicious Steamed Mussels in a creamy white wine is easy to make and sure to impress with wine, cream, garlic and mushrooms. Mop up the sauce with a piece of bread. Perfect as an appetizer for as a dinner meal, this recipe is a keeper.
- 4 lbs /2kg mussels
- 1 tablespoon butter
- 2 tablespoons oil
- 1 small onion sliced
- 1 clove garlic
- ½ lb /250g mushrooms sliced
- 1 1/2 cups of white wine
- 1 bay leaf
- 1/2 teaspoon turmeric
- black pepper to taste
- 2/3 cup whipping cream
- 1 tablespoon of fresh chopped parsley garnish
Rinse and clean the mussels so they are beard free.
If a large saucepan, add butter and oil over medium-high heat and fry the onions, garlic and mushrooms.
When the onions become translucent about 5 minutes, mix in white wine, bay leaf, turmeric and stir. Add the mussels. Cover with lid and cook over medium-high heat.
When it starts to steam, shake the pan (with the lid closed), so the mussels move around the pot until they are cooking (for about 5- 8 minutes) Don't overcook the mussels as they will be tough.
Remove the opened mussels and set aside, discarding any unopened ones.
To make the creamy sauce, add whipping cream to the white wine mixture and heat again, but don't allow to boil. Taste before adding salt. Season with black pepper to taste.
Pour creamy white wine sauce over the mussels and serve immediately with a crusty baguette.
If you are using a deep pot, you can add the whipping cream without removing the mussels if you shake the pan with the lid on, allowing cream to infuse through. You can halve the recipe for 2-3 people, as this is a large recipe.