Mussels in Herbed Cream Sauce

"From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!"
photo by Peter J photo by Peter J
photo by Peter J
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.

Questions & Replies

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  1. PetsRus
    We love mussels and enjoyed this very much!! Made sure there was enough bread for the juices and was glad I did!! I did add a chopped green chili pepper at step 5...thanks for posting Donna!
  2. Charmy
    Made this yesterday for my BF and he liked it!!!For the herbs i used parsley and dill.Served this over pasta.Will do again Thanks!!
  3. Peter J
    This was great! For the herbs I used some parsely and dill and went with a relatively coarse dice on the onion and tomatoes so I could scoop up plenty of the yummy sauce along with the mussels. Leftover sauce was great mopped up with a large crusty roll.
  4. Thymestudio
    Wow, just had a fantastic lunch! This recipe was perfect for a light summer lunch, made with fresh tomatoes and herbs from the garden. I used a sweet purple onion and served over pasta. Highly recommend!



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