Description
You know when you want something fancy but don’t want to spend hours in the kitchen? That’s where these mussels in creamy white wine sauce come in. They’re rich, garlicky, and full of herby goodness, but honestly, they take almost no time at all. You don’t even need fresh mussels; the frozen packs work perfectly.
The sauce? It’s silky with cream, a splash of white wine (or stock if you’d rather skip it), and a hit of dill and chives that makes the whole dish sing. A little diced tomato on top keeps it fresh and colorful. Honestly, grab some crusty bread because you’re going to want every last drop.
Ingredients
Scale
- 2 x 400 g packets frozen mussels (thawed if possible)
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 2 tbsp butter or olive oil
- 300 ml white wine (Chenin Blanc) OR chicken/fish stock
- 500 ml fresh cream
- 2 skinned, deseeded tomatoes, diced small
- A handful of chopped dill
- A handful of chopped chives
- Salt to taste (go light)
- Freshly cracked black pepper
Instructions
- Heat butter or oil in a large pot over medium heat.
- Add onions and garlic, sauté for 4 minutes until soft.
- Pour in white wine (or stock).
- Simmer gently until the liquid reduces by half.
- Season with pepper and a cautious pinch of salt.
- Stir in cream. Keep the heat low and let it bubble gently for 2 minutes (don’t let it split).
- Add thawed mussels.
- Cover and cook for 4–5 minutes until heated through.
- Sprinkle with dill, chives, and diced tomatoes just before serving.
- Serve with Focaccia for dipping or toss with pasta for a full meal.
Notes
Prepared, tried, and tested by Gail
