Creamy Garlic and White Wine Mussels

Creamy Garlic & White Wine Mussels

Recipe submitted by maggie on July 22nd, 2006

Steamed green lip mussels in a creamy garlic and white wine sauce. The sauce is so good you need to serve this dish with a spoon.

Prep time:   20 minutes
Cook time:   5 minutes
Servings:   2

Ingredients:
1 dozen green lip mussels
6 cloves of garlic
1 1/2 cups of white wine
1 stalk of celery
1 small onion
1 tablespoon butter
1/4 cup of cream

Directions:
Preparing mussels for cooking
Scrub mussels well in sink with running cold water. Remove "beards" from the mussel by pulling firmly towards hinge. If mussels are open then tap them...if they close they are good but if the do not discard immediately.

1. Finely chopped onion, celery and garlic. Place into pot and gently sauté in butter. (Make sure the pot is big enough to hold the dozen mussels).
2. Add the wine and bring to the boil. Drop in mussels, stir once and place on the lid. Steam until they open. Discard any that do not open.
3. Remove pot from heat, add cream and serve.

Best served with some crusty french bread to soak up the delicious sauce.

Average Rating:   (17 votes)

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    • Val Cross posted on December 13th, 2015
      Overall Rating: 7.0 / 10

      I also added some diced bacon and tomatoes cooked with the celery and onion
      added the cream and parsley last served with ciabatta toasted bread Delicious !!

    • Nicole posted on October 13th, 2014
      Overall Rating: 3.0 / 10

      The wine overpowered everything. Not creamy, rather sharp and lacking herbs/other flavours.

    • Sanette van der Merwe posted on April 14th, 2014
      Overall Rating: 4.0 / 10

      Mmm .. My French grandma would say .. Be careful of too much wine. Half the wine and add a good splash of Brandy. Add the cream last . If it's not thick enough to your taste, beat an egg with a little more cream and pour slowly in a thin stream into the saucepan. With Italian blood running strongly in my veins, I will also add a dash of Parmesan Cheese freshly grated Please! Oh, and don't be caught by not using real butter when sauté ing the onions. Eat fat free the next day but never ever squeal when preparing exotic dishes. :) if you want to compromise cook them in seawater and add only some salt and pepper. On the beach , these are good too :)S

    • Sue posted on March 9th, 2014
      Overall Rating: 5.0 / 10

      The Mussels and sauce were Tasty....However very disappointing!! The sauce was far to thin!!! Could have been very different with thicker sauce and add of this and that...

    • Tinloy posted on August 4th, 2013
      Overall Rating: 9.0 / 10

      Really delicious, I made it first time today, it surprise my flatmate and myself.

    • Amanda posted on June 20th, 2013
      Overall Rating: 5.0 / 10

      I must say when I saw this recipe I thought wow. A simple recipe with great review. I tried it last night. I made it to the T but upon trying it was somewhat dissapointed. The sauce was too thin and in all honesty I found it very bland. I made it with pasta but found I needed to add this that and the next in order for it to be flavourable.

      Thanks anyway. I will give it another go and perhaps second time round it will be better.
      Any ideas on how to thick sauce somewhat and pump it up abit?

    • Alana posted on February 5th, 2013
      Overall Rating: 9.0 / 10

      Was delicious better than most cook in restaurants

    • Jennifer posted on January 15th, 2012
      Overall Rating: 9.0 / 10

      My husband had this dish at a local restaurant. He asked me if I could try to recreate it. I used this recipe with one exception. I used the entire 8 oz. container of cream. We cooked 3 lbs of mussels in it. We served it to 5 people with pasta and crusty french bread. Everyone loved it.

      The recipe worked perfectly as the directions stated. I purchase farm raised, cleaned mussels from our local big box grocery store and they were great. I used Pinot Grigio as my cooking wine.

      Thanks!

    • marie posted on August 6th, 2011
      Overall Rating: 10.0 / 10

      Made these tonight,....delicious absolutely gorgeous my husband said...will be making them again...SOON!!
      Marie

    • Johannah posted on June 9th, 2011
      Overall Rating: 8.0 / 10

      after saute onions and garlic..cook 1/2 kilo of prawns. remove and cook mussels. then add sauce and seafood to cooked linguine/fettucine. Lastly stir thru 100 gm of baby spinach...simply perfect!!!

    • Funkyme posted on May 19th, 2011
      Overall Rating: 7.0 / 10

      I do the same but smoke the mussels first that ads a real nice twist to them but yes your recipe is very good ,tasty and easy to make
      thanks
      pete

    • Andrea posted on April 17th, 2011
      Overall Rating: 9.0 / 10

      Easy and delicious!

    • evelyn posted on February 7th, 2011
      Overall Rating: 7.0 / 10

      I tasted this in the restaurant lastnight..i will try to cook tonight will see it taste the same..

    • Natalie posted on February 7th, 2010
      Overall Rating: 9.0 / 10

      I love mussels and wine, I added a sliced leek (because I had it) instead of the celery, fantastic. Easy.

    • tony posted on November 18th, 2009
      Overall Rating: 6.0 / 10

      what kind of cream to use single or double

    • Ric posted on January 18th, 2009
      Overall Rating: 9.0 / 10

      very good recipe .... it is simple ....even without cream is excellent. Thanks

    • holidayLOVER posted on January 18th, 2008
      Overall Rating: 8.0 / 10

      My recipe is a little more simplified. For 1 dozen mussels, in a large pot bring to the boil 1 cup white wine, 1 cup water and 6 large cloves of garlic (finely chopped or crushed). When it is rapidly boiling add the mussels. Cover with lid and cook for about 4 minutes, until mussels are open. Remove from heat and add a large splash of cream. Stir and serve...so easy and so delicious!