West Coast Mussels in White Wine & Cream

This recipe really needs no introduction, so I’ll get right to the point: here’s the recipe. Use it. Or not.

Garlicky West Coast Mussels in White Wine & Cream
Serves 6

3kgs live West Coast Mussels, scrubbed and de-bearded
2 onions, finely sliced
3 garlic cloves, finely sliced
500ml dry white wine
1 cup (250ml) cream
lemon wedges, to serve
finely diced tomato, to garnish

  1. In a large pot, sauté the onions and garlic until translucent but not brown.
  2. Add the mussels to the pot, pour in the wine and cover.
  3. Give the pot a shake every now and again. Cook until the mussels open up, about 10 minutes. Discard any mussels that haven’t opened.
  4. Add the cream and reduce slightly, about 3 minutes.
  5. Sprinkle over the tomato and serve with lemon wedges and crusty bread.

PS This works really well in a potjie too. Stick to the recipe and timing as above. It’s nice and quick and great to serve in the pot.

 

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8 Responses to “West Coast Mussels in White Wine & Cream”

  1. Sam September 13, 2011 at 4:43 am #

    I can see you are in the food business by the large quantities :-). Just a lovely picture Bern and such a fabulous plate.

    • bern September 15, 2011 at 7:36 am #

      haha… I ALWAYS over-cater! Tall Paul tells me off every time we have people over. You are so right Sam.

  2. Ishay September 14, 2011 at 11:13 am #

    Hi Berne. I love mussels in a creamy sauce but haven’t tried a recipe myself- thanks for this. Beautiful styling

    • bern September 15, 2011 at 7:38 am #

      It’s a good one Lara (Croft…). Not going to forget that one! I had fun styling this as the board is actually a tray given to me by my sister for my birthday. Perfect for food styling.

  3. Alida November 9, 2011 at 6:03 am #

    That looks stunning Bern. Beautiful photo! :)

    • bern November 9, 2011 at 7:39 am #

      Thanks Alida. Can’t believe I only just discovered the FB site. Such a rookie! x

  4. Jana @ delectablymine November 12, 2011 at 2:23 am #

    This looks so good. I always want to try making something like this, but I have yet to try out mussels. Someday, I promise!

    • bern November 12, 2011 at 9:43 am #

      Thanks for the visit Jana. It’s so easy, you absolutely have to make it. The hardest thing is the cleaning of the mussels… Bern

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