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.

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