This recipe by Georgia East is a light, classic French mussel dish — perfect for hot days and easy entertaining. Briny, buttery, and best enjoyed with crusty bread and a cold glass of champagne. Summer simplicity at its finest.
Ingredients
1 kg fresh mussels, cleaned and debearded
2 tbsp butter
1 tbsp olive oil
1 small onion, finely sliced
2 garlic cloves, crushed
½ cup dry white wine
¼ cup cream (optional, for a richer version)
Small handful fresh parsley, finely chopped
Salt & cracked black pepper, to taste
Lemon wedges, to serve
Method
Prep the mussels
Rinse mussels under cold water. Remove beards and discard any open mussels that don’t close when tapped.
Build the base
Heat butter and olive oil in a large pot over medium heat. Add shallots and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
Steam the mussels
Increase heat slightly. Add mussels and pour in the white wine. Cover with a lid and cook for 5–7 minutes, shaking the pot occasionally, until mussels open.
Finish the sauce
Remove from heat. Stir through cream (if using), parsley, and season lightly with salt and pepper. Add a squeeze of lemon if desired.
Serve immediately
Ladle mussels and broth into bowls and serve with plenty of crusty bread to soak up the sauce.
Mussels cook quickly — remove from heat as soon as they open. No cream? Keep it classic and let the wine, butter, and mussel liquor shine.