NZ Mussels steamed in wine and garlic

Servings: 4 people
Author: Steve Paris
Print Recipe


  • 20 mussels I used New Zealand frozen mussels
  • 20 g butter
  • 6 cloves garlic finely diced
  • 1 small onion finely diced
  • 2 glasses wine a good dry white. I used an unoaked NZ chardonnay
  • 1/4 cup finely chopped parsley
  • 50 ml cooking cream
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt


  • Defrost the mussels in the refrigerator 12 hours before cooking time
  • If using fresh mussels, scrub well, and remove the "beard" if you can.
  • In a large saucepan, saute the onion and garlic in the butter until translucent
  • Add the 2 glasses of white wine
  • Add the mussels and cover to steam for 10 minutes
  • Remove the mussels and set aside
  • If using fresh mussels, and they haven't opened., please discard.
  • Strain the cooking juices into a pan
  • Bring to a simmer and add the cream and salt, simmer for a few minutes, then add the parsley, salt and pepper


Serve, pouring the sauce over the mussels.