White Wine Mussels in Tomato Cream Sauce {Dietetic Directions}
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White Wine Mussels in Tomato Cream Sauce

White Wine Mussels

White Wine Mussels in Tomato Cream Sauce

Have you heard that mussels are super easy to make? I heard this many times but remained too intimidated to give them a try. However, on a beautiful summer day, I decided to muster up the courage to prepare them. Boy were they good! Simple and flavourful. Served with a fresh, crusty baguette!

I encourage you to experiment in the kitchen. Like Julia Child says, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”


Serves: 2-3

Prep time: 10 minutes

Cook time: 13-15 minutes



1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 lbs of fresh mussels

1 cup of dry white wine

1 cup cherry tomatoes, chopped in quarters

½ cup 10% cream

salt to taste


Baguette for serving


Optional Garnish: Freshly chopped Italian parsley and lemon wedges


Directions for White Wine Mussels 

  1. Add olive oil to a large stock pot over medium-heat.
  2. Add onions and garlic to oil and sauté for about 30 seconds or until onions are slightly translucent and soft. Adding a pinch of salt at this time helps to draw out the flavours.
  3. Gently transfer mussels to the pot.
  4. Pour white wine over mussels. Adjust to medium-high to bring to a simmer.
  5. Cover with a lid and let mussels steam for 5-7 minutes until they have opened up. Stir gently.
  6. Add cream and fresh tomatoes to the mussels and liquid mixture. Allow to cook for another 5 to 10 minutes.
  7. Transfer white wine mussels to a serving bowl along with the liquid.
  8. Serve with crusty bread and parsley garnish.

Note: If any mussels do not open up; throw them out! They are not good to eat.


How do you enjoy making your mussels? Is there a food that you were intimidated to make and discovered it was not so difficult?


P.S., In my newest blog, you can read all about the Nutrition of  Mussels!