Mussels in Wine


  • 2kg whole New Zealand mussels
  • 2 shallots, chopped
  • 2 tbsp. thickened cream
  • 1 tbsp. fresh parsley, chopped
  • 1 cup of water
  • 2 tsp. butter
  • 1 bouquet-garni
  • ¼ tsp. ground black pepper
  • Pinch of salt
  • 2 cups dry white wine
  • ½ stick celery, chopped
  • 2 tsp. flour


  1. Place shallots and celery in a wok with wine, water, herbs, pepper and salt and half the parsley.
  2. Bring to the boil and boil briskly for 2-3 minutes.
  3. Add mussels in shells cover and cook for about 8 minutes – until shells open (discard any that remain closed).
  4. Remove mussels to a deep serving dish with a slotted spoon.
  5. Discard the bouquet-garni and return to the boil.
  6. Mix the cream with flour and butter; working to a smooth, thin paste, pour into the wok and whisk until well blended.
  7. Add remaining parsley, pour over the mussels and serve immediately.

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