Mornington Peninsula Mussels in White Wine
Sweet Port Phillip blue mussels steamed in Mornington Peninsula white wine, garlic, and cream. A modern Victorian coastal classic best eaten with crusty bread.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large heavy-based pot with lid
- •Colander
- •Stiff brush
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 380 kcal
Instructions
- 1
Scrub the mussels under cold running water and pull away the fibrous beards.
- 2
Discard any mussels with cracked shells or those that do not close when tapped firmly.
- 3
Heat the olive oil and butter in a large heavy-based pot over medium heat.
- 4
Add the diced shallots and cook for 3 minutes until soft and translucent.
- 5
Stir in the minced garlic and cook for 1 minute until fragrant.
- 6
Pour in the white wine and bring the liquid to a rapid boil.
- 7
Add the cleaned mussels to the pot and cover immediately with a tight-fitting lid.
- 8
Steam over high heat for 4 minutes, shaking the pot occasionally.
- 9
Remove the lid and discard any mussels that remain tightly closed.
- 10
Stir through the cream, chopped parsley, and a squeeze of fresh lemon juice.
- 11
Season with cracked black pepper and ladle into wide bowls with the broth.
Chef's tips
Clean and debeard the mussels just before cooking to ensure they stay fresh and alive. Give the lidded pot a firm shake twice during steaming so the mussels cook and open evenly.
Ingredient substitutions
- French shallots → half a brown onion, finely diced
- dry white wine → 250 ml fish stock with 1 tablespoon lemon juice
- thickened cream → an extra 20 g unsalted butter whisked in at the end
Storage
Cooked mussels are best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to 1 day.
Reheating
Reheat gently in a small saucepan over low heat just until hot, taking care not to boil and toughen the mussel meat.
Common mistakes to avoid
- •Cooking the mussels without a tight lid, which lets out the steam needed to open them.
- •Overcooking the mussels until they become rubbery and shrink in size.
- •Keeping and eating mussels that refuse to open after thorough steaming.
Serving suggestions
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