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NZ Greenshell Mussels with Sauvignon Blanc Cream Sauce

Serves: Appetizer for 3-4

Cooking time: 3

Cooking method: Steam


  • 1kg Fresh NZ Greenshell Mussels
  • 1 clove Garlic (peeled) - finely chopped
  • 2 cloves Shallots (peeled) - finely chopped
  • 15gm Butter
  • 120ml Sauvignon Blanc Wine
  • 140ml Cream
  • 50gm Carrot – fine julienne
  • 1tsp Chives – finely chopped
  • 1tsp Parsley – finely chopped
  • Salt & fresh ground white pepper to taste

Cooking instructions

  1. Rinse the mussels under cold running water.
  2. Pull out the beards protruding from between the tightly closed shells, clean the shells by scraping with the back of a knife. Give the mussels another quick rinse.
  3. Heat a large pan big enough to take all the mussels (it should only be half full), sauté the garlic and shallots in the butter.
  4. Add the mussels and the wine, turn up the heat, then cover and steam the mussels open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
  5. Add the cream, chopped parsley, chives and carrot. Allow the liquid to reduce by 1/3, season to taste & remove from the heat.
  6. Remove the mussels from the pan & place on a serving dish, spoon the remaining sauce over the mussels & serve immediately. Serve with lemon wedges & warm crusty bread.


Image and recipe courtesy Nurtured Seafood