Freshly steamed mussels with cream, garlic and parsley sauce

Preparation time 10 min — Total time 20 min

Mussels are cheap, sustainable and quick to prepare. An easy one-pot meal ready in 20 minutes!

Serves 4-6


  • 2 kg fresh mussels
  • 1 clove garlic finely chopped
  • 15 g butter
  • A small bunch of fresh parsley
  • 100 ml dry white wine
  • 120 ml double cream

Sides / Extras

  • Crusty bread or fries
  • Lemon wedges and fresh parsley


  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
  2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
  3. Soften the garlic in the butter with some of the fresh parsley in a large pan big enough to take all the mussels – it should only be half full.
  4. Add the mussels and wine, turn up the heat, then cover and steam them open in their juices for 3-4 minutes. Give the pan a good shake now and then.
  5. Add the cream and simmer for a couple of minutes then remove from the heat.
  6. Ladle into bowls. Add some fresh parsley and a lemon wedge. Serve with crusty bread or fries.