Mussels with White Wine Sauce


  • 2 pounds mussels
  • 2 tbsp butter
  • 2 small shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 2 tbsp heavy cream
  • 1/4 cup roughly chopped fresh parsley
  • Salt and fresh ground black pepper

Cooking directions

  • On medium heat, melt butter in a large pot. When the butter bubbles, stir in the shallot and garlic. Cook about 5 minutes until softened.
  • Add the white wine, chicken stock and mussels then give them a good toss. Cover the pot and cook until all the mussels open, about 8 minutes. Discard any mussels that do not open.
  • Remove the pot from the heat, then stir in the cream and parsley. Adjust taste with salt, and pepper.
  • Serve in big bowls with lemon wedges and bread.
  • Bon Appétit.

Ingredients in this Recipe

  • Supermarché PA Cultivated Mussels 2lbs

  • Lactantia Butter 454g

  • Garlic

    per unit (approx. weight 90g)

    Supermarché PA Garlic per unit (approx. weight 90g)

  • bio
    Ilios Organic Broths 946ml

  • Nicolas Laloux White Wine 1L

  • Lactantia Cream 473ml

  • Supermarché PA Italian Parsley per unit

  • unavailable

    Supermarché PA Peeled Garlic 125g

  • Ilios Broths 946ml