Anytime Cookbook

Make it at Home | Steamed Mussels

Steamed Mussels

Enjoy this gift of a fresh, summer seafood recipe from chef Liezie Mulder’s book “ile de païn – anytime”.

A quick and delicious summer meal

You definitely need a loaf of crusty artisan bread to soak up all the juices with these steamed musselsAsk your fishmonger to clean and de-beard the mussels for you. This is a quick and delicious appetizer or main meal. If you can get your hands on some fresh clams you can substitute it for the mussels.

  • 1 kg fresh mussels
  • 2 tablespoons oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 cup white wine
  • 1 cup fish stock
  • ½ cup cream
  • juice of 1 lemon
  • 1 tablespoon fish sauce
  • 1 bunch parsley, chopped
  • 2 tablespoons chopped chives 

Serves 4

Liezie Mixing Bowl


  1. Clean and de-beard the mussels & discard any open mussels.
  2. Heat 2 tablespoons of oil in a big soup pot and cook and stir the onions until translucent about 4-5 minutes. Add the garlic and cook for another 2 minutes.
  3. Add the white wine to the pot and bring to a boil. Add all the cleaned mussels and cover with a lid.
  4. Steam the mussels for 2-3 minutes or until all are open. Discard any unopened mussels.
  5. Spoon the steamed mussels into a big serving dish, or individual bowls, keeping all the liquid in the pot.
  6. Add the stock and the cream, cook over high heat for about 4 minutes to reduce the liquid.
  7. Add lemon juice, fish sauce and parsley.
  8. Pour the hot broth over the steamed mussels and serve with a crusty baguette.

Enjoy with friends!


Drop into the restaurant or visit our web shop to purchase your copy of “île de pain – Anytime”.