Creamy Garlic Mussels with White Wine

Garlic Some recipes stay with you because they are delicious and this Creamy Garlic Mussels is one of them.

Others stay because they remind you exactly where you were in your life when you first made them.

These Creamy Garlic Mussels with White Wine do both.

I first shared this recipe on my old blog in January 2019. At the time, my eldest son was eight years old.

He turns 16 next month.

Honestly, how does that even happen?

And strangely enough, he is also the reason this recipe exists.

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How My Son Turned Me Into a Seafood Lover

Growing up, I never ate seafood.

I have always loved the ocean and everything about the life that exists beneath it. As a child, I even dreamed of becoming a marine biologist and saving the oceans.

In my mind, not eating seafood was somehow part of my contribution.

Then 2010 happened.

We were on holiday in Cape Town and suddenly all I wanted to eat was seafood.

Not occasionally.

Constantly.

Two weeks later, I discovered I was pregnant with our first child.

And that was that.

The child apparently arrived with his seafood order already placed.

From the time he was little, he absolutely loved seafood and somehow, while he was sharing my body, he managed to change my tastes too.

All these years later, I still love marine life.

I also love seafood.

I found a way to make peace with both.

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The Reason I Finally Learnt to Cook Mussels

Because I had not grown up eating seafood, it was not something I naturally knew how to cook.

I experimented over the years, of course. I even tried my hand at a few seafood dishes in the early days to impress the then-boyfriend.

It apparently worked.

He is now the husband.

But mussels were one thing I had never cooked.

Then, during December 2018, my son became completely obsessed with them.

If we went to a restaurant and there were mussels on the menu, that was what he ordered.

One evening, while happily working his way through another bowl, he looked at me and said:

“Mum, I’m sure the way you make mussels is way better than the restaurants.”

There was one slight problem.

His mother, who apparently cooked everything, had never cooked a mussel in her life.

I had to confess.

A month later, we had already eaten mussels at home four times and they had even made an appearance as a starter on our Christmas menu.

It turned out I had been intimidated by something that was actually incredibly simple to cook.

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Why You’ll Love These Creamy Garlic Mussels

• They are quick and easy to make.
• The sauce is rich, garlicky and full of flavour.
• White wine and fresh lemon balance the cream beautifully.
• They are impressive enough for entertaining.
• They work as a starter or a main meal.
• Everything comes together in one pot.
• Crusty bread turns the sauce into half the meal.

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What Are Mussels?

Mussels are shellfish with a naturally sweet, slightly briny flavour and tender meat.

They cook quickly and are commonly steamed, which makes them ideal for sauces made with ingredients such as garlic, wine, herbs and cream.

As fresh mussels cook, they release some of their own juices into the pot, adding even more flavour to the sauce.

They can look slightly intimidating if you have never cooked them before, but they are actually one of the quickest types of seafood to prepare.

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Fresh Mussels vs Half-Shell Mussels

This recipe was originally made with half-shell mussels, which are convenient and easy to work with.

Fresh live mussels and frozen or precooked half-shell mussels are not prepared in exactly the same way, so it is important to know which type you are using.

Fresh live mussels are usually scrubbed, debearded and steamed until the shells open.

Frozen half-shell mussels may already be cooked or partially cooked, depending on the product, so check the package instructions before using them.

If they are already cooked, they generally only need enough time in the sauce to heat through properly.

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How to Choose Fresh Mussels

If you are buying fresh live mussels, look for shells that are closed or that close when gently tapped.

Discard mussels with badly cracked shells.

They should smell fresh and clean, like the sea, rather than strongly fishy.

Keep them chilled and cook them as soon as possible after buying.

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How to Clean Fresh Mussels

Fresh mussels can have small fibres attached to the shell, commonly called the beard.

Rinse them under cold running water, scrub away any dirt on the shells and pull away the beard where necessary.

Keep them chilled until you are ready to cook.

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How Do You Know When Mussels Are Cooked?

Fresh mussels cook very quickly.

When steaming fresh live mussels, the shells should open as they cook.

Discard any fresh mussels that remain firmly closed after cooking.

If you are using frozen or precooked mussels, follow the instructions on the package and heat them only until properly warmed through.

Overcooking mussels can make them firm and rubbery.

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Why White Wine Works So Well with Mussels

White wine adds acidity and freshness to the sauce and helps balance the richness of the butter and cream.

It also pairs beautifully with the naturally sweet and briny flavour of mussels.

You do not need an expensive bottle.

A dry white wine that you would be happy to drink is perfect.

And yes, in my original 2019 recipe I wrote, “I drank the rest.” Some recipe notes clearly do not need updating. 😂

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Always Fresh Lemon

One line from my original post still makes me laugh because apparently some things about me have not changed.

Fresh lemon only.

The lemon juice cuts through the richness of the cream and butter and gives the sauce the brightness it needs.

In a simple dish like this, fresh ingredients make a real difference.

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How to Make Creamy Garlic Mussels

1. Cook the Onion

Heat the butter with a small splash of olive oil in a large saucepan or deep pot over medium heat.

Add the finely diced onion and cook until soft and translucent.

You do not need to brown it.

2. Add the Garlic

Add the crushed garlic and cook for about 1 minute.

Stir continuously and do not allow the garlic to burn.

3. Reduce the White Wine

Pour in the white wine.

Allow it to simmer for about 5 minutes so it reduces and the flavour concentrates.

4. Make the Creamy Sauce

Add the crumbled chicken stock cube, freshly squeezed lemon juice and cream.

Stir well.

Allow the sauce to simmer gently until it starts to thicken.

Season with salt and freshly ground black pepper to taste.

5. Add the Mussels

Rinse and drain the half-shell mussels well.

Add them to the sauce and cover the pot.

Simmer gently until they are heated through and cooked according to the type of mussel you are using.

If using precooked half-shell mussels, take care not to overcook them.

6. Finish with Parsley

Scatter over plenty of freshly chopped parsley.

Taste the sauce and adjust the seasoning or add another squeeze of fresh lemon if needed.

Serve immediately.

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How Thick Should the Sauce Be?

The sauce should be creamy enough to coat the mussels but still loose enough to scoop up with bread.

If it becomes too thick, add a small splash of water, stock or wine.

If it is too thin, allow it to simmer gently for a few more minutes before adding the mussels.

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Can I Make Creamy Garlic Mussels Without Wine?

Yes.

Replace the wine with chicken stock, seafood stock or vegetable stock.

You may want to add an extra squeeze of fresh lemon at the end to replace some of the acidity the wine would have provided.

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What to Serve with Creamy Garlic Mussels

Crusty bread is almost compulsory here.

You need something to soak up that garlic, wine and cream sauce at the bottom of the bowl.

You can also serve the mussels with:

• Toasted sourdough
• French baguette
• Garlic bread
• Crispy fries
• A simple green salad

If you are serving them as a starter, keep everything else simple and let the mussels do the work.

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Can I Make Creamy GarlicMussels Ahead?

The sauce can be prepared ahead, but I prefer adding the mussels just before serving.

Mussels are at their best when freshly cooked and can become tough if reheated repeatedly.

If you do have leftovers, refrigerate them promptly and reheat gently until piping hot.

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Are Mussels Difficult to Cook?

Not at all.

They were one of those ingredients that intimidated me simply because I had never cooked them before.

Once I finally tried, I realised how quickly they cook and how little they actually need.

A good sauce, careful cooking and fresh bread on the side are really all you need.

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A Recipe That Became Part of Our Family Story

Reading the original post now feels quite surreal.

Back then, I wrote about my eight-year-old son and his insatiable appetite for seafood.

He is almost 16 now.

And I can still trace this entire little recipe back to him sitting in a restaurant eating mussels and confidently telling me that his mum could make them better.

He had far more faith in me than I did.

Four weeks later I was making them at home.

Nearly eight years later, I am still making them.

And I think that is one of my favourite things about recipes.

Sometimes what you are really keeping is not just the food.

You are keeping a tiny piece of your family’s life at that particular moment in time.

Life is still too short to eat bland food.

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