Mussels in a Creamy White Wine and Garlic Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

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</


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 t