Boston Bay Mussels

in Creamy White Wine Sauce


1 kg bag of Boston Bay Mussels

1 tablespoon of oil

2 cloves of crushed garlic

1 diced Leek

1 finely diced onion

1/2 cup of white wine

2 teaspoons of ground black pepper

3/4 cup of Cream

1 lemon cut into wedges

Crusty bread

  1. Heat oil in a large pot

  2. Add garlic, onion & leek then saute for 5mins

  3. Add wine and pepper then bring to boil

  4. Add drained Boston Bay Mussels

  5. Place lid on pot and cook for approx 5 mins

  6. Stir in cream and re-heat

  7. Garnish with lemon wedges and serve with your favourite crusty bread!

*this goes well over fettuccine too

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