Mussels in a Creamy White Wine and Garlic Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

We think most people love the mussels mainly for the sauce, no? That’s why we always make sure there’s lots of it! And some chunky bread to soak it all up.


  • 50 g butter
  • 1 white onion, diced
  • 2 garlic cloves, chopped
  • ½ vegetable stock cube
  • juice of ½ lemon
  • 2 kg mussels, cleaned
  • 300 ml white wine
  • 200 ml double cream
  • small handful of curly parsley, chopped
  • plenty of black pepper


Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.

Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels. Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper. Slowly bring up the temperature until the sauce starts to bubble - be careful when adding the cream as if it’s too hot it can split. Once the mussels are all open, they are ready - don’t leave them on the heat as they will overcook and go rubbery. Discard any that stubbornly refuse to open.

Serve with a wedge of lemon and lots of crusty bread (and not forgetting more butter).