Mussels with White Wine, Cream & Garlic Chives


  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 1 garlic clove, minced
  • 1 lemon, zested and juiced
  • 1 kg live mussels
  • 1 cup white wine
  • 1 cup heavy cream
  • Pinch of white pepper
  • ½ bunch parsley, chopped
  • 1 bunch garlic chives, chopped
  • Lemon wedges and bread to serve

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  1. In a large pot, melt the butter and olive oil over medium heat.
  2. Add the shallots and garlic and cook until soft for 3-4 minutes.
  3. Add the lemon juice.
  4. Add the mussels and wine. Cover and steam until the mussels are open, about 5 minutes.
  5. Lower the heat, pour in the cream and simmer gently until the sauce thickens slightly.
  6. Add in the chopped parsley, lemon zest and garlic chives and stir through gently.
  7. Serve the mussels with toasted, buttered bread and lemon wedges.

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