Steamed Mussels

Steamed GreenshellTM Mussels in White Wine Broth


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 small shallots, sliced
  • 2 garlic cloves, minced
  • 1 ½ pounds live GreenshellTM Mussels
  • 8 fluid ounces chicken stock
  • ½ cup dry white wine
  • 2 tablespoons cream
  • 2 tablespoons chopped parsley
  • lemon wedges
  • salt and pepper
  • Crusty French bread


  • Clean and remove beards from the GreenshellTM Mussels.
  • Preheat a large pot to medium temporature and add olive oil and butter. Once butter has melted, add sliced shallots, a pinch of salt and pepper then cook for 5 minutes until the shallots have softened.
  • Add garlic and cook for 1 minute. Add wine, chicken stock and mussels, then cover with a lid and steam mussels for 8-10 minutes or until all mussels open. (If any mussels do not open, discard).
  • Add cream and parsley, stir and season with salt if necessary.
  • Serve with lemon wedges and slices of crusty French bread.