Mussels in Wine and Cream

Recipe by Vicky Bryant
READY IN: 1hr 10mins




  • Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
  • When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
  • Add ground pepper to taste and pour cream over the mussels.
  • Cover pan with lid, over moderate to high heat.
  • When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
  • This will only take three, or four minutes.
  • Do not overcook and avoid letting the liquid boil.
  • You will hear the shells crack open and when most have opened, remove from heat.
  • Too much cooking will only make them tough.
  • Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.