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Mussels in cream and white wine sauce


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  • 800 g to 1 kg of mussels per person
  • 1 large onion
  • 150 ml dry white cooking wine (quantity to increase proportionally with the amount of mussels prepared)
  • 100 g butter
  • 50 g flour
  • 3 cloves of garlic
  • crushed
  • 500 ml crème fraîche or thick double cream
  • chopped parsley
  • pepper


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Sauté the onions in a large pot or pressure cooker. When they are transparent, pour in the white wine and pepper. Add the mussels until they all open up.

Step 2

Meanwhile, make a roux with the butter and flour.

Step 3

Recuperate the juice from the mussels, leaving the mussels in the pot to keep them warm.

Step 4

Mix slowly with the roux with the juice from the mussels. Add the crushed garlic and allow to thicken.

Step 5

Add the cream and parsley and heat to bind the sauce (but the sauce must not boil).

Step 6

Check the seasoning (becareful to not add too much salt (if any) as the mussels may be salty enough.

Step 7

Pour the sauce over the mussels.

Step 8

Mix and heat about 2 minutes and serve immediately in a large serving dish.

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