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  • Writer's pictureCatch'ya Cookout

Steamed Mussel with White Wine


1.5kg - Mussels

2 Shallots (finely diced)

1 Carrot (finely diced)

3 cloves - Garlic (crushed)

150ml - White Wine

1 bunch - Parsley (chopped)

4 tbsp - Crème Fresh

2 tbsp - Extra Virgin Olive Oil




1. We can begin by washing the mussels, fill a sink or basin with cold salted water and add mussels allow them to sit in the water for 10-15 minutes. Then we remove the beards from the mussel and roughly clean the outside of the shells.

2. Now moving on to the cooking, this dish will come together nice and quickly so make sure you have all your ingredients ready to go.

3. Place a large pot on medium heat, add the extra virgin olive oil and sweat off the shallots, carrots, and garlic for 5 minutes. You don’t want to add any colour or caramelize the veg, just soften. Then you can add in your mussels and white wine, cover the pot with a lid and turn the heat to high to steam the mussels for 4-5 minutes or until the mussels open. Remove the mussels from the pot and place in a large serving bowl, leaving behind the vegetables and cooking liquid.

4. Now it’s time to finish off the sauce, put the pot back on the heat and turn the heat to low. whisk in the Crème Fresh and bring to the simmer, finish with lots of Chopped parsley, and a grind of fresh black pepper. Pour sauce all over the mussels and server with toasted bread.

5.Time to enjoy.

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