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Mussels in White Wine

Mussels in White Wine

This delicious 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.

Course Dinner, Main
Cuisine French
Keyword Mussels in White Wine
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author Peter's Food Adventures


  • 2 lbs / 1kg mussels
  • 1 cup of white wine
  • 1/2 cup water*
  • 2/3 cup whipping cream
  • 1 tablespoon butter
  • 2 tablespoons oil
  • 1 small onion sliced
  • 1 clove garlic
  • ½ lb / 250g mushrooms sliced
  • 1 bay leaf
  • 1/2 teaspoon turmeric
  • 1 tablespoon of fresh chopped parsley optional


  1. In a medium pot, fry the onions, garlic and mushrooms in oil and butter over medium-high heat.
  2. When the onions become translucent about 5 minutes, add the water, wine, bay leaf, turmeric, parsley and mussels. Cook over medium-high heat.
  3. 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.
  4. Using a slotted spoon, remove the opened mussels and set aside, discarding the unopened ones.
  5. 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.
  6. Serve mussels in a bowl with a generous serving of white wine broth, and a crusty baguette.

Recipe Notes

*substitute with fish stock for a richer flavor