Champagne Mussels

Champagne Mussels recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 2 kg Black lip mussels, de-bearded
  • 1 large brown onion, finely sliced
  • 5 cloves garlic, sliced
  • 2 long red chillies, sliced
  • ¼ Cobram Estate Robust Extra Virgin Olive Oil
  • 375 ml Pizzini Prosecco
  • 100 gm Ballantyne Rolled Cultured Style Unsalted Butter
  • ½ cup chopped fresh parsley


  • In a heavy-based pan, sauté onion, garlic and chill in olive oil over a medium heat until soft and translucent. Add sparkling white wine, simmer and reduce liquid by 1/3.
  • Add mussels and cover until mussels begin to open, approximately 6-8 minutes.
  • Once cooked, break butter into teaspoon-sized pieces and scatter over mussels. Add chopped parsley and stir through.
  • Taste sauce and adjust seasoning if necessary. **Added salt should not be required due to the natural salt content of the mussels.
  • Serve straight to the table with crusty bread on the side.

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