Harsha's fresh Mussels in creamy white wine sauce

I first had fresh mussels from Little Havana many years ago … I always try to opt for the chefs special over their regular when it calls to me … it tasted of the sea, and ticked all my tastebud favourites! Tomato, garlic and chilli… this version is still made with fresh mussels but has become a crowd pleaser for the cream lovers not on a diet! I still added chilli (don’t judge!)..


  • 2kg fresh mussels
  • Butter
  • 1 large or 2 small onions finely chopped
  • 6-8 cloves garlic chopped/sliced
    2-3 red chillies finely chopped (optional)
  • A large handful fresh chopped parsley
  • 250ml fresh cream
  • 250ml white wine
  • Salt and pepper to taste.


  • Soak mussels for about an hour in cold water.
  • Wash and clean properly discarding of any broken or chipped shells.
  • On medium heat in a large pot melt butter add chopped onions and fry till translucent.
  • Add garlic and chillies and fry a little longer.
    Do not let the garlic or onions brown.
  • Turn up the heat slightly.
    Add wine, cream and parsley, salt and pepper and stir.
  • Stir in the mussels, close the lid and allow to steam for 10min giving the pot a shake after a few minutes.
  • Steam for a further 5min if required.
  • Discard any unopened shells.
  • Garnish with fresh parsley serve with crusty garlic bread and lemon slices.