An enticing recipe by Bill Granger for sweet mussels simmered with white wine and leek.


  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon butter

  • 1 leek, white part only, thinly sliced

  • 2 celery stalks, finely diced

  • 2 garlic cloves, thinly sliced

  • 1.5 kg (3 lb 5 oz) black mussels, scrubbed and debearded

  • 185 ml (6 fl oz/3/4 cup) white wine

  • 4 thyme sprigs

  • 125 ml (4 fl oz/1/2 cup) cream

  • To serve

  • Crusty bread


  • 1.

    Heat the olive oil and butter in a large heavy-based pan over medium heat. Add the leek and celery and cook, stirring occasionally, for 6–7 minutes until the vegetables are soft. Add the

  • 2.

    Garlic and cook, stirring, for 1 minute more.

  • 3.

    Add the mussels and stir together gently until well combined. Add the wine and thyme sprigs, cover the pan and simmer for 6–7 minutes. Stir in the cream, cover and simmer for a further 5 minutes or until the mussels are open (discard any that haven’t opened in that time).

  • 4.

    Serve with lots of crusty bread to soak up the sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 546kj
  • Fat Total 26g
  • Saturated Fat 11g
  • Protein 46g
  • Carbohydrate 21g
  • Sugar 2g
  • Sodium 1108mg

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.

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Recipe from Holiday by Bill Granger, published by Murdoch Books.

© William Granger 2008

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