Chef Style Mussels

Yield: 4 servings



Atlantic Canada blue mussels 2 kg
Cloves of garlic, minced fine 4
Minced ginger 30 mL
Shallots, peeled & minced 2
Fennel seeds 2 mL
Bay leaves 2
Chopped parsley 1 bunch
Dry white wine 25 cl
Double cream 15 cl
Butter 100 g
Salt and pepper To taste


  • Quickly rinse mussels under cold running water, do not let soak in water. Set aside.
  • In a heavy-bottomed saucepan, gently cook shallots, ginger, garlic in 30 g of butter until aromatic and soft. Add bay leaves and fennel seeds. Do not color.
  • Add mussels and wine. Cover and cook for 5 minutes, gently shaking the pan towards the end of cooking time, to release a few more of the stubborn mussels.
  • Remove mussels and keep warm.
  • Bring wine and mussel juices to a boil and simmer to reduce liquid by half. Add cream and return to a simmer. Simmer gently for 2 -3 minutes or until the sauce starts to thicken.
  • Whisk in remaining butter and herbs. Adjust seasoning if necessary. Serve sauce in a bowl in the center of the steamed mussels.

Recipe courtesy of Chef Stefan Czapalay

Chef Style Mussels