Mussels with a Creamy Garlic & White Wine Sauce


Time: 10Difficulty: Easy/moderateServings: 2

1 kg Leeuwin Coast mussels

1/4 cup white wine

1/2 cup whipping cream

½ onion, chopped

5 cloves of garlic, crushed

2 sprigs of thyme

2 bay leaves

Crusty bread and butter or hot chips and aioli to serve

  1. Rinse mussels under fresh running water, remove beard by pulling firmly but gently down towards the pointy end of the mussel.
    Have all your ingredients measured and ready to go.
  2. Place a large saucepan or wok with a tight-fitting lid on high heat. When hot, add 1 tablespoon of olive oil and quickly sauté the onions and garlic with the thyme and bay leaves.
  3. Add your mussels, white wine and cream and place the lid on immediately to hold in the steam. Give your pot a gentle shake or toss and allow to cook for 1 minute.
  4. When your mussels are open, transfer them to a serving bowl. If desired, you can strain the sauce and simmer for a further 2 minutes to reduce, then pour back over mussels.
  5. Serve with warm crusty bread and butter or hot chips and aioli.