Mussels in Herbed Cream Sauce

Recipe by Missy Wombat
READY IN: 1hr 15mins




  • Remove beards and scrub mussels under cold running water.
  • Discard any that remain open after handling.
  • Put in a large bowl and refrigerate until needed[best if it is the same day!
  • Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
  • Add wine, cream, lots of black pepper and tomatoes.
  • Bring to the boil, add the mussels and cover with a large lid.
  • Shake of stir the mussels around a couple of times until they open[about 5 minutes].
  • Transfer mussels to a large bowl, leaving the cream sauce in the wok.
  • Boil the sauce with the lid off over a high heat until reduced by half.
  • Add herbs, then pour sauce over the mussels.
  • Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.