White Wine Mussels

Sorry for the delay on recipes but here I am. Mussels are one of my favourite things to eat and this is a quick easy recipe that’s showcases New Zealand’s delicious green lip mussels. After eating all the mussels, you get to enjoy soaking up the delicious sauce with some bread. Doesn’t get any better. Great lazy lunch or dinner meal.

Finely slice onion.

Cook onion and garlic until onion is softened.

Add the mussels and white wine and cover. Steam the mussels until they open.

Remove the mussels and place in serving bowls. Meanwhile add cream to the stock with the cooking liquids and season to taste. Finish with parsley. Pour over mussels and serve.

White Wine Mussels

1-1.5kg mussels

20g butter

1 large brown onion, thinly sliced

1 tbsp minced garlic

¼ cup cream

½ cup white wine

1 tbsp finely chopped or dried parsley

Slat and pepper to taste

Toasted slices of bread, I use one per person

Place a small stock pot over a high heat and add the butter. Once butter has melted add the onion and cook until nearly softened before adding the garlic. Continue to cook until onions are completely softened.

Add in the mussels and then pour in the white wine. Cover the pot with a lid and let the mussels steam open, tossing every now and then until all the mussels have opened. If some don’t open they are no good and need to be discarded.

Remove the mussels and place in serving bowls. Meanwhile remove the stock pot from the heat and mix in the cream with the liquid left in the pot. Season with salt and pepper and finish with the parsley. Pour over the mussels and serve with a slice of toasted bread each.