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mussels in white wine in a pot

Steamed Mussels in White Wine

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.
Course Dinner, Main
Cuisine French
Keyword mussels in creamy sauce, Mussels in White Wine, mussels recipe, steamed mussels
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people


  • 4 lbs /2kg mussels
  • 1 tablespoon butter
  • 2 tablespoons oil
  • 1 small onion sliced
  • 1 clove garlic
  • ½ lb /250g mushrooms sliced
  • 1 ½ cups of white wine
  • 1 bay leaf
  • ½ teaspoon turmeric
  • black pepper to taste
  • 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.