Mussels in White Wine & Garlic Sauce

Serves 2


  • 2lb of mussels
  • 20g of butter
  • ¾ cup of white wine
  • 1 chopped shallot
  • cloves of chopped garlic

Cooking Method

Scrub the mussels

Heat the butter over medium-high heat in a large pot with a lid

Saute the shallot until it is soft but not browned and add the garlic cloves

Add the white wine and bring it to the boil

Add the mussels in one layer if possible

Cover the pot and let the mussels steam for approx. 3 - 8 minutes

As soon as most of the mussels are open, turn off the heat, and leave to stand for 1 minute

Spoon out the mussels and broth, throwing away any mussels that did not open

Serve with crusty bread