Sweet, plump mussels steam open in a buttery white wine sauce, releasing their briny juices into a broth that’s creamy, garlicky and irresistibly savoury. Each spoonful brings a taste of the sea.
Less than 30 mins
10 to 30 mins
Serves 4
Egg-free, Nut-free
By Matt Tebbutt
From Saturday Kitchen
This dish scores a Nutri-Score of B. The natural leanness of mussels, balanced with a light use of double cream, provides a good mix of protein and healthy fats. The white wine and butter contribute flavour without excess heaviness, while fresh parsley adds freshness and a hint of antioxidants.
Equipment
Ingredients
- 1kg live mussels, scrubbed and debearded
- 60g unsalted butter
- 2 shallots, sliced
- 3 garlic cloves, sliced
- 200ml white wine
- 50ml double cream
- 25g fresh flatleaf parsley, chopped
- Salt and freshly ground black pepper, to taste
Method
Prepare the Mussels
- Check each mussel and discard any with cracked shells or that stay open when tapped.
Create the Base Flavour
- Place a large pan over medium heat. Melt the butter.
- Add the sliced shallots and garlic. Cover and let them sweat gently for about 5 minutes without browning, using a wooden spoon to stir occasionally.
Cook the Mussels
- Turn up the heat. Add the mussels, a pinch of salt, and pour in the white wine. Cover the pan with a lid and give it a good shake.
- Let the mussels steam for 3–4 minutes until all the shells open. Discard any that remain closed.
Finish and Serve
- Pour in the double cream and stir in the chopped parsley.
- Taste and season with more salt and pepper if needed. Serve straight away, ideally with French bread to mop up the sauce.
Suggested Wine Pairing
Majestic: Domaine Les Yeuses Les Épices Syrah
This aromatic Syrah has peppery undertones and red fruit that contrast beautifully with the creamy wine sauce, enhancing the freshness of the mussels.
Tesco: Tesco Finest Picpoul de Pinet
Crisp and citrusy with a briny edge, this wine mirrors the ocean flavour of mussels and cuts through the richness of the cream sauce seamlessly.
Sainsbury’s: Sainsbury’s Taste the Difference Muscadet Sèvre et Maine Sur Lie
Bright acidity and mineral notes make this an excellent partner to seafood. It highlights the delicate nature of the mussels and pairs wonderfully with the white wine and garlic.
What can you serve with this
- French bread – Perfect for soaking up the rich, creamy sauce.
- Frites – Classic Belgian-style pairing for moules, adding a crispy contrast.
- Green salad – Light and fresh to balance the richness of the cream.
- Steamed potatoes – Soak up the sauce without overpowering the seafood flavour.
FAQs for Mussels in White Wine Sauce
Can I use frozen mussels for this recipe?
Frozen mussels work if already cooked, but the flavour will be milder. Fresh live mussels give the best result.
How do I know if mussels are safe to eat?
Discard any mussels with broken shells or those that don’t close when tapped before cooking. After cooking, discard any that stay shut.
Can I substitute white wine with something non-alcoholic?
Yes, use a mix of fish stock and a splash of white wine vinegar or lemon juice to mimic the acidity.
What kind of white wine is best for this dish?
Use a dry white wine such as Muscadet, Picpoul or Sauvignon Blanc.
Is this dish gluten-free?
Yes, the mussels in white wine sauce are naturally gluten-free—just ensure your bread accompaniment is gluten-free if needed.
Do I need to soak the mussels first?
It helps to soak them in cold salted water for 20 minutes to purge grit, though it’s not essential.
How long can I keep leftover mussels?
Eat cooked mussels within 1 day if refrigerated. Do not reheat them multiple times.
Can I make this dish ahead of time?
This dish is best made and served fresh as mussels lose texture when reheated.
Nutri-score Health Check
This recipe scores a Nutri-Score of B, placing it in the “well balanced” category.
Positive Factors
- Mussels are high in lean protein, iron, omega-3 fatty acids, and B12.
- Garlic and shallots offer antioxidants and immune support.
- Parsley adds vitamin C and a fresh herbal lift.
Negative Factors
- Double cream adds saturated fat, though used modestly.
- Butter contributes fat but enriches the sauce flavour.
The score has been automatically calculated from the ingredients in the recipe and is only a guide.
