We are mad for mussels at the moment! The French love a piping pot of moules with pommes frites and now you can enjoy it too. Here is our recipe for these succulent shellfish. Choose a mineral, crisp wine, such as a bottle of Sancerre, a Pouilly-Fumé, or a Cassis white for pairing. Avoid an oaked Chardonnay. We recommend serving the same wine that was used to cook the mussels.

Don’t forget to enjoy this dish with a crunchy baguette- it’s perfect for sloping up the yummy garlic butter sauce!


Item Quantity
Mussels 250 grams per person
Cream 1 cup
Onions 1 onion
Garlic 2 cloves
Dry White wine 1 cup
Diced tomatoes (optional) 1
  1. Chop the onion
  2. Mince the garlic (or use a garlic press)
  3. Dice the tomatoes into small portions
  4. Remove the beards from the mussels & if there are any open mussels, close them by knocking firmly on the shell with another mussel
  5. Put the frying pan on high heat & add olive oil to the pan
  6. Sweat the onions (you don’t want them brown or burned)
  7. Add tomatoes and garlic, cook for only 1 minute
  8. Add white wine & reduce for a few minutes
  9. Mix in cream
  10. Add the mussels and IMMEDIATELY cover the pan with a tight fitting lid
  11. Only when steam starts seeping out of the edges, then you can briefly check to see if the mussels are open. If they are, then they’re done! Don’t over cook