Mussels in herby white wine and cream sauce

This delicious recipe sees fresh New Zealand mussels cooked in a creamy, herby white wine sauce. Serve with plenty of crusty sourdough bread for a winning meal that's ready in just 30 minutes

By Jennene Plummer
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 1 bunch parsley, leaves and stalks separated
  • 3 spring onions, sliced
  • 1 large fennel bulb, thinly sliced
  • 2 garlic cloves, crushed
  • 1/4 cup dry white wine
  • 1 kilogram mussels in shell
  • 1 cup vegetable stock
  • 1 cup frozen peas
  • 2 tablespoon thickened cream
  • finely grated zest and juice of 1 lemon
  • char-grilled sourdough, lemon wedges to serve


  • 1
    Heat a large, oiled, heavy-based saucepan on medium. Sauté parsley stalks, onion, fennel tops and garlic for 3-4 minutes.
  • 2
    Increase heat to high, add fennel and cook for 4-5 minutes until golden. Stir in wine and cook for 1 minute.
  • 3
    Add mussels and stock to pan. Cover with a tight-fitting lid. Cook for 3-4 minutes, shaking occasionally, until the mussels open.
  • 4
    Stir parsley leaves, peas, cream, juice and zest through. Cook for 1 minute, stirring, until heated through.
  • 5
    Serve piled into bowls with char-grilled sourdough and lemon wedges.


  • Try adding crushed tomatoes instead of the stock and cream.