Sunday, May 4, 2014

Creamy garlic and white wine mussels

Lunch Anyone?

Now that I am residing in Australia, I find that I missed a lot of things about New Zealand, one being the green lipped mussels. Sure there are plenty of those black mussels here, I see them in the supermarkets in Oz, but it is not the same.

I love the big fatty, fleshy juicy mussels. You see, size does matter!! At least to me, I don't want those puny little mussels... I mean, what is that? Wannabe mussels?

Anyway, here is one of my simple recipe to cook mussels. Please ensure that you scrub the mussels clean and remove their beards before cooking.


A dozen or two of mussels in shells
1 diced shallots or onion, I find shallots more fragrant and sweeter.
1 Tablespoon crushed garlic
3 Tablespoons of olive oil or you can use butter
1 cup of water
1 cup of white wine
1 very tiny pinch of sea salt.
Freshly chopped continental parsley herbs
1 cup of double/heavy cream, to be added last, prior to serving.

  1. In a large pot, saut矇ed the onions and crushed garlic in olive oil or butter, add in wine and water, let it boil
  2. Add in mussels
  3. Add in herbs
  4. Close lid and let mussels cooked till shells are opened. Discard non opened ones.
  5. Remove from heat
  6. Stir in heavy cream, we do this last as we do not want the cream to separate or be boiled to smithereens :)
  7. Plate up and served with crusty bread and everything always taste better with more wine!!

Green lipped mussels

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