Try this beautiful seafood recipe!


  • 2 kg mussels, scrubbed and bearded

  • 25g butter

  • 1 tbs. olive oil

  • 1 onion, finely diced

  • 1 stick celery, finely diced

  • 1 tomato, diced

  • 1 clove garlic, finely sliced

  • 120 ml dry white wine

  • 1 bay leaf, 2 sprigs thyme

  • ½ bunch parsley, very finely chopped

  • 2 tbs. cream


  • 1.

    Check the mussels to ensure none are broken or damaged. If so discard.

  • 2.

    Heat butter and oil in a large sauté pan or pot. Add the onion, celery and garlic and sauté for a few minutes, followed

  • 3.

    By the tomatoes and mussels. Add the wine, bay leaf and thyme. Place a lid on and bring to the boil. Cook for 2-3 minutes and gently shake the pan to move the mussels around.

  • 4.

    Finish by adding the cream and parsley and cook for a further 1 minute. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 582kj
  • Fat Total 22g
  • Saturated Fat 7g
  • Protein 61g
  • Carbohydrate 25g
  • Sugar 3g
  • Sodium 1454mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings