Mussels with white wine and vegetables

Seasoned and cooked in a white wine broth, these scrumptious mussels could find the fresh seafood lover in anyone.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Mussels with white wine and vegetables
  • 2 kilogram small blue mussels
  • 30 gram butter
  • 1 medium (150g) brown onion, chopped finely
  • 1 medium (120g) carrot, chopped finely
  • 1 stick (100g) celery, trimmed, chopped finely
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 8 slices crusty bread
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley


Mussels with white wine and vegetables
  • 1
    Scrub the mussels and remove beards.
  • 2
    Heat butter in large saucepan, add onion, carrot, celery and garlic; cook stirring, until onion is soft.
  • 3
    Add wine, bring to the boil. Add mussels, cook, covered, for about 5 minutes or until mussels open.
  • 4
    Meanwhile, brush bread with oil and grill until toasted on both sides.
  • 5
    Season the broth to taste with salt and black pepper.
  • 6
    Sprinkle mussels and broth with parsley; serve with toast.

More From Women's Weekly Food