Mussels in white wine

I stopped by at Sainbury’s yesterday for a quick spot of grocery shopping.  I walked past the fishmonger and noticed bundles of mussels being sold.  I bought one on impulse, knowing it would make a lovely Saturday night dinner.

The last good Moules Marinieres dish I had was in Brussels and that was years ago.  I had all the ingredients in the fridge to make mussels in white wine, but instead of serving it with frites, I decided to toss in some spaghetti.  Not very French/Belgian, I know.

The mussels needed some cleaning, and I threw out almost half the portion I bought as the shells were broken or the mussels were open.  Apart from the prepping, this is an easy dish to make. 

Ingredients: (serves 2 and a bit more!)

  • 1kg mussels
  • 2 tbsp olive oil
  • 4 garlic cloves, peeled and chopped
  • 1 yellow onion, peeled and chopped
  • 4 large ripe tomatoes, diced
  • 1 tsp dried oregano
  • 1/2 cup good white wine
  • 4 tbsp double
  • 1 pinch of saffron
  • 1/2 tsp chilli flakes
  • zest of 1 lemon
  • a good handful of chopped parsley
  • 2 portions of 25g of butter
  • a large pot of boiling water
  • 500g spaghetti
  • salt and freshly ground black pepper


  1. Clean and de-beard the mussels. Get rid of open mussels
  2. Heat oil in a big pot (I used my Le Creuset cast iron pot)
  3. Sweat garlic and onions with a pinch of salt and leave to cook for 3 to 4 minutes
  4. Add the tomatoes and dried oregano to the pot and leave to cook for 2 minutes
  5. Add the mussels into the pot, along with the white wine and put the lid on for 5 minutes
  6. At this stage, place the spaghetti into the pot of boiling water along with a pinch of salt and cook as per the instructions until al-dente
  7. Remove the lid from the mussels pot and pour in the cream, add the saffron, chilli flakes, lemon zest and 25g butter
  8. Put the lid back on and leave to cook for another 7 minutes.  Take the pot off the heat after 7 minutes
  9. When the pasta is cooked, reserve 1/4 cup cooking water and drain the pasta
  10. Add the pasta to the mussels along with the reserved cooking liquid and remaining butter
  11. Give the pasta and mussels a good toss
  12. Season with salt, pepper and scatter in the chopped parsley
  13. Serve immediately



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