A pot of mussels in a savory sauce is meant to be shared. One of our favorite memories of sharing mussels is finding a restaurant in Sydney, Australia that served an all-you-can-eat mussels special on Tuesday nights.
They had several different sauces to choose from, like mussels steamed in wine, Thai flavored mussels and mussels marinara. All served with a side of fries and crusty bread. Mussels in wine sauce was clearly our favorite.
The best part of the dinner was getting caught in a huge rain storm on the way home, laughing all the way as we made our way back to our hotel.
While I’ll probably never replicate that night, eating mussels will always bring back that wonderful memory. So even if you don’t get caught in the rain on a romantic vacation in an exotic destination, I still recommend making the mussels and sharing them with someone special.
Pasta with Mussels in Wine and Cream
This mussel recipe can also be served over pasta. For a slightly thicker sauce, omit 1/2 cup (118 ml) white wine from the recipe. After the mussels have opened, remove a portion of the sauce and begin to reduce in another small pan.
Add 1 tablespoon (14 g) butter and 1/2 cup (118 ml) of room temperature heavy cream..
Ladle cooked pasta in bowls, cover with mussels and then top with the cream sauce.
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Here are some additional seafood recipes you might enjoy:
Mussels with Leeks, Garlic, Tomato and Wine
Mussels cooked in a white wine sauce with leeks and tomatoes
Ingredients
- 2 lbs (1 kg) Black Mussels
- 3 Tablespoons (45 ml) Olive Oil
- 1 Tablespoon (14 g) Butter
- 4 Cloves Garlic - minced
- 2 Medium Leeks - Washed and diced, white and light green part only
- 4 Roma Tomatoes - Diced
- 1 1/2 Cups (355 ml) Dry White Wine
- Zest of 1/2 lemon, optional
- Handful Parsley for Garnish
Instructions
- Scrub the mussels until they are completely clean.
- Add the butter and olive oil to a large sauce pan over medium heat. W
- When the butter is melted, add the leeks and cook for 5 minutes.
- Add the garlic and continue to cook for about 5 minutes until the leeks are soft. Do not burn or over brown.
- Add the tomato and wine and allow to simmer for about 2 minutes.
- Add the mussels, cover and simmer for 5 - 7 minutes until the mussels open.
- Discard any that do not open.
- Garnish with the lemon zest and parsley and serve with crusty bread to soak up the sauce.
Vicky @ Avocado Pesto
Monday 26th of September 2016
These sound amazing - I looove mussels and haven't made them in FOREVER@! Not sure I've ever seen an all you can eat mussels night at a restaurant because I would be all over that!
Platter Talk
Monday 26th of September 2016
I just love the rich, flavorful broth that mussels provide. Your recipe sounds divine! Can't wait to try with a crusty baguette to sop up those juices...
Nina
Friday 31st of January 2020
I found this recipe approximately 17 years ago. With my poor English at this time I followed the recipe and my mussels came out delicious! My husband still remembers the taste of this mussels. Today I'm cooking again for our dinner.We will cook them more often, we are retired!
Ali @ Home & Plate
Monday 26th of September 2016
Mussels are a favorite of mine and I always enjoy them when I visit my folks who live at the beach. I think your recipe has all the ingredients for a hearty meal. Just needs a big hunk of bread to soak up the broth. Yum.
Kavey
Monday 26th of September 2016
Utterly classic deliciousness, I don't cook mussels enough!
Renz
Monday 26th of September 2016
Oh I love mussels. Always a little intimidated to cook them. These look delicious