Mussels in Cream and White Wine Sauce

Mussels in Cream and White Wine Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 5 Tbsp.
    (75 mL)


  • 1

    garlic clove, chopped

  • 3

    shallots, chopped

  • 1 1/2 cups
    (375 mL)

    white wine

  • 1 kg

    mussels, washed and bearded

  • 1/2 cup
    (125 mL)

    coffee cream or whipping cream

  • fresh parsley, chopped to taste


In a medium-sized pan, melt butter.

Cook garlic and shallots until glassy but not coloured.

Pour in white wine and reduce by half.

Add mussels and hot cream.

Sprinkle in chopped parsley and cover.

Steam until mussels open.

Using a slotted spoon, transfer mussels to a bowl.

Cover mussels with sauce.

Serve with croutons.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007