Total Time
Prep 15 mins
Cook 45 mins

A reduced-fat version of a creamy Belgian-inspired dish for summer.

Ingredients Nutrition


  1. Scrub the mussels and remove 'beard' by scraping with a sharp knife.
  2. Heat oil in a large saucepan.
  3. Sauté onion and garlic until soft.
  4. Pour in wine and juice.
  5. Bring to the boil, then simmer.
  6. Stir in evaporated milk, parsley and season with salt and pepper to taste.
  7. Bring to the boil, and reduce liquid slightly.
  8. Add mussels.
  9. Simmer for 3-5 minutes until mussels are open.
  10. Discard any unopened mussels.
  11. Serve with crusty bread for dipping.


Most Helpful

Made this for a potluck dinner and it was well received. The sauce is a little too tangy for me, I might decrease the amount of lemon, but it goes really well with crusty bread. Thanks!

alarra November 11, 2006

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