Black Forest Mussels with Mushrooms and Brandy


  • 30g butter
  • ½ onion, finely chopped
  • 150g finely sliced black forest mushrooms or field mushrooms
  • 1 clove garlic, chopped
  • 1kg black mussels, cleaned
  • 100ml white wine
  • 30ml brandy
  • 2 tbsp. thickened or double cream
  • Salt and pepper to taste


Place butter, onions, mushrooms and garlic in a pot and cook over high heat for 5 minutes.

Add mussels, white wine and seasoning.

Cook mussels until all mussels have opened, stirring frequently,

Add cream and stir for 30 seconds.

Add brandy and cook for another 1 minute.

Serve garnished with fresh parsley.

Serves 4.

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