Mussels in white wine sauce with garlic toasts

Who doesn't love a bowl of mussels with some crusty bread or skinny fries while sat in the sun with a chilled glass of white wine?

They taste great and are even good for you. Containing high levels of desirable fatty acids which improve brain function and reduce inflammatory conditions, they are also a brilliant source of vitamins and minerals.

The liquid that you use to cook mussels in will, like the recipe below, become a dipping sauce for some yummy bread, so consider the liquid carefully, wine is always a good idea as it adds depth of flavour.

Garlic Butter

40g unsalted butter
2 garlic cloves
1 tbsp of chopped parsley leaves, please extra to serve
1/2 tbsp tarragon leaves
1/2 tsp smoked paprika
Large pinch of sea salt
10g parmesan, grated
Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days.


4 slices sourdough bread
1 tbsp olive oil
knob of butter
small bunch of parsley , stalks finely chopped (keep the leaves for the butter, and to serve)
1 bay leaf
1 shallot, finely chopped
1kg mussels, cleaned and beards removed
1 glass white wine (use whatever you have but a pinot grigio, sauvignon blanc or chardonnay are good)


Heat the oil and butter over a medium heat in a large pan with a lid.

Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant.

Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.

Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling.

Spoon the mussels into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the warm toasts.