• 12 Green-lipped Mussels
  • 1 Tbsp Butter
  • 7 Cloves Garlic – Finely Chopped
  • 1 Small Onion – Finely Chopped
  • 1 Stalk Celery – Finely Chopped
  • 1 1/2 Cups White Wine
  • 1/4 Cup Cream
  • 1/4 Cup Chopped Parsley


Prepare mussels for cooking – scrub them well in a sink to clean. Remove beards from the mussel by pulling firmly and they should come out.

On a medium heat in a large pan, melt the butter then add the garlic, onions and celery. Cook until soft and translucent.

Add the wine and bring to the boil. Reduce by half.

Add the mussels and the cream. Place a lid on the myssels and cook until they open. Discard any that stay shut.

Garnish with the parsely and serve.

photo North Island Mussels Ltd Recipe white wine and cream sauce