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  • Lizzie Redwood

Creamy White Wine and Garlic Mussel Broth

Serves: 2 as a main or 4 as a starter.

Description: Mussels in white wine cream sauce is a rich, flavoursome French classic. It makes for the perfect dish when served with toasted crusty bread to mop up that sauce!


·       1 Kg Forsyth Mussels

·       4 X Shallots Thinly Sliced

·       1 X Cup Dry White Wine

·       ¾ Cup Chicken Stock

·       ½ Cup Heavy Cream

·       8 X Cloves Garlic Diced Finely

·       1/3 Cup Freshly Chopped Parsley

·       1 X Tbsp Butter

·       1 X Tbsp Olive Oil

·       1 X Tbsp Fresh Lemon Juice

·       1/3 Cup Lemon Zest

·       Lemon Wedges for Serving

·       Toasted Ciabatta for Serving

·       Salt & Pepper to taste



Begin by prepping your Forsyth mussels and remove any beards.

In a large pan, heat butter and oil and add the finely chopped shallots and garlic. Sauté until fragrant.

From here, add the lemon juice and lemon zest then stir to combine.

Add the mussels, white wine and the chicken stock.

Stir well to coat all mussels. Place the lid over the pan and keep the heat on medium. Over 6-8 minutes, leave the mussels to steam and open.

Reduce the heat and slow pour the cream stirring as you go. Allow to simmer for an additional 3-4 minutes.

While the mussels are simmering in the sauce, toast your ciabatta with a little olive oil on a hot pan.

Finish by adding salt, pepper and parsley to the mussels.

Serve the dish with a large wedge lemon wedge and more parsley depending on your taste.

Enjoy with a glass of white wine!

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