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NZ Greenshell™ Mussels Provencal

Cooking time: 30

Cooking method: Stove top


Sancerre sauce

  • 2 cups sancerre white wine
  • 6 cups mussel broth (or chicken stock)
  • 1tbsp garlic, freshly peeled and minced
  • 4tbsp shallots, diced
  • ½ cup fennel, shaved
  • 1 cup crème fraiche
  • 1 cup unsalted butter, cubed
  • sea salt to taste
  • white pepper, freshly ground to taste
  • fresh lemon juice to taste

Poaching stock

  • 1 cup dry white wine
  • 3 cups water
  • 2 x quarters small white onion, peeled and quartered
  • 8 x 4inch parsley stems with leaves
  • 3 each cloves
  • 2 each bay leaf
  • ½tsp sea salt

Additional ingredients required for assembly

  • 6 New Zealand Greenshell™ mussels in shells
  • 6tsp fresh parsley leaves, chopped
  • bread
  • butter

Cooking instructions

Sancerre sauce

  1. Combine all ingredients in a saucepan over medium heat and reduce by 50%.
  2. Add lemon juice and crème fraiche.
  3. Whisk in butter and season.
  4. Hold keeping warm.

Poaching Stock

  1. Combine all ingredients in a saucepan and bring to simmer.
  2. Hold for warming mussels.


  1. Separate mussels from half shell using a sharp knife.
  2. Warm mussels in poaching stock.
  3. Put mussels back in shells.
  4. Place in warm bowl and cover with warm sancerre sauce and scatter with parsley.
  5. Butter grilled country bread and arrange on side of bowl. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography