Garlicky mussels

Recipe from: 18 January 2016
recipe, garlic, mussels,seafood

Ingredients 11
  • 3
  • 50
  • 2
    onions, finely chopped
  • 10
    fat garlic cloves, finely chopped
  • 1
    celery stick, finely chopped
  • fresh sprig of thyme
  • 1
    bay leaf
  • 300
    dry white wine
  • 150
    cream (optional)
  • salt and freshly ground black pepper
  • handful
    of Italian parsley, chopped


Wash the mussels and scrape off the hairy beard. Tap the shells to check for freshness. If a mussel does not close when tapped, get rid of it.

Melt the butter in a large saucepan and add the onion, garlic, celery, thyme and bay leaf. Stir-fry for about five minutes. Add the white wine and bring to the boil.

Using a wooden spoon, stir the mussels into the liquid. Cover and bring to the boil. Boil for about 3 minutes or until the mussels open up. Discard any mussels that remain closed.

Stir in the cream and season to taste with salt, black pepper and parsley.

To serve:
Spoon the mussels into serving bowls and pour over the aromatic stock. Serve with fresh bread to mop up the finger-licking sauce.

Words and image: Home magazine

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: garlic  |  mussels  |  recipe  |  seafood

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.