Creamy mussel pot

This creamy mussel dish is incredibly simple to make, and can be on the table in under 30 minutes. That's not to mention how delicious it is, and all that omega-3 and protein will give your health a fantastic boost!

By Nici Wickes
  • 25 mins preparation
  • Serves 1 - 2
  • Print


  • 1/2 fennel bulb, thinly sliced
  • 1 large carrot, diced
  • 2 tbsp olive oil
  • 8-10 fresh mussels, per person, in the shell
  • 1/3 cup white wine
  • 100 ml fresh cream
  • small handful flat-leaf parsley, chopped


  • 1
    In a large pot, sauté the fennel and carrots in oil for 10 minutes.
  • 2
    Scrub the mussels clean and pull out the beards if they release easily. Leave the hard ones as they can be pulled out once the mussels are cooked.
  • 3
    When the vegetables have softened, add the wine and simmer for 1 minute. Tumble the mussels in, cover and simmer for 3-4 minutes or until the shells have sprung open. Put the mussels into a serving bowl. Pour the cream into the cooking liquor left over in the pot, and simmer until slightly thickened.
  • 4
    Spoon the vegetables and creamy sauce over the mussels, then sprinkle some parsley on and serve. Yum!


Add in cockles and pipis if you have them. Try using sour cream instead of fresh.

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