Home » Food Corner » Free From Recipes » Mussels in Champagne Sauce

Mussels in Champagne Sauce

Moules-frites (mussels and French fries) is something of a national dish in Belgium. I come from the Champagne region, which is quite close to Belgium, and in my family, people tend to eat mussels all year round, as they are widely available, versatile and cheap. They are a good source of vitamins, folic acid, minerals, iron, and fatty acids that can improve immunity, brain function and reduce medical conditions like arthritis.

They are convenient to prepare at home and unlike some other types of seafood, they do not make your house smell like a fishmonger’s for days afterwards. They are also a staple dish in Brasseries, the closest thing we have to Pubs in France.

Mussels in Champagne Sauce Cooking

This traditional recipe with a twist is my mum’s, and it was a real success when we had it last week for my birthday. It smells heavenly, feels like a dish for a special occasion yet it is simple to make and ready to bring to the table in less than thirty minutes, from start to finish. I do not eat mussels, but I really enjoyed cooking them for my family with my mum. I also dipped loads of bread in the sauce and it was yummy!

Mussels in champagne sauce - Santé

Crevette even declared, in an approximate, but oh so sweet French, « Je l’aime, les moules! » (“I love them, the mussels!”). Bless him, he is more French than I am, requesting French delicacies and eating snails or mussels at every opportunity he gets.

Crevette enjoying Mussels in Champagne Sauce

With no further ado, here are my ‘Moules façon Michèle’!

4 from 2 votes

Mussels in Champagne Sauce

Makes a starter for 6, or a main course for 4.
Prep Time 5 minutes
Cook Time 20 minutes


  • 2 kg mussels
  • 10 g butter
  • 1 small onion peeled and sliced
  • 1 garlic clove crushed
  • 1 teaspoon white wine vinegar
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 pinch salt 1 pinch pepper
  • 100 ml water
  • 200 ml champagne
  • 200 ml crème fraîche


  1. Rinse the mussels in plenty of cold water.
  2. In a large pan over a high heat, melt the butter then add the onion and fry for a minute, stirring.
  3. Add in the garlic, vinegar, herbs, salt, pepper and water. Bring to the boil and reduce to a gentle simmer.
  4. Add the champagne then the mussels. Stir and cover for 10 minutes.
  5. Mix well, put the lid back on and cook for a further 5 minutes.
  6. Check the mussels have opened.
  7. Add in the cream, mix and bring the pan to the table, and let your guests help themselves with a large ladle.
  8. Enjoy with champagne as a starter. If you are having the mussels as a main course, simply serve with chips.

When Seafish asked me to take part in a challenge for foodie bloggers to promote eating fish through their Fish of the Dish platform, I agreed immediately as I thought it would make me more creative in my recipes. Although I love fish, we do not eat it more than a couple of times a month at home, and I always go for the recipes I know by heart and trust. I am glad to share this recipe my mum passed on to me.


Mussels in champagne sauce

Seafish challenged me to write recipes that would encourage people to eat more fish. I did not receive payment for this post. All opinions and photographs are my own.

Tasty Tuesdays on HonestMum.com


  1. Eva
    26/01/2015 / 2:34 pm

    Mes enfants aussi adorent ça ! Nous on mange beaucoup des moules & frites au Bassin d’Arcachon !

    • Mel
      26/01/2015 / 10:20 pm


  2. 27/01/2015 / 5:47 am

    Drooling here Mel and it’s not even 6am! Moules Frittes is one of my all time fave fave fave dishes, and yours look absolutely delicious. My eldest loves them too 🙂 #yumyum

    • Mel
      27/01/2015 / 2:00 pm

      Mussels for breakfast, anyone?

  3. Spidermummy
    27/01/2015 / 8:48 pm

    Oh Mel they look absolutely stunning, we all lurrrrrrve Moules in this house and next time I am totally trying that recipe! x

    • Mel
      01/02/2015 / 3:54 pm

      Yay! Let me know what you think after you have had a chance to try the recipe!

  4. Laura Powell-Corbett
    28/01/2015 / 8:24 am

    Mussels is one tbing I wish I love, the suave I do love though. Not sure it would taste the same without the mussels

    • Mel
      28/01/2015 / 9:22 am

      I always dip my bread in the sauce, without eating the mussels, and it is yummy!

  5. 30/01/2015 / 10:24 pm

    Absolutely my kind of food darling, adore mussels and of course champagne. Stunning photos especially of your little sweetie feasting. Thanks for linking up to #tastytuesdays x

    • Mel
      31/01/2015 / 12:21 am

      I knew you would like that!

  6. 02/02/2015 / 10:14 pm

    I always look forward to returning to France so I can enjoy moules frites, next time I’ll order some champagne too x

    • Mel
      02/02/2015 / 10:33 pm

      It just works so well… it would be a shame not to put the two together!

  7. 03/02/2015 / 3:21 am

    I’ve only ever cooked with Mussels a few times but this recipe is great, especially with the addition of bubbles lol. Happy #TastyTuesday

    • Mel
      04/02/2015 / 9:40 am

      The champagne really adds a little ‘je ne sais quoi’!

  8. 08/02/2015 / 9:37 am

    I LOVE MUSSELS! I am always too scared to make it when I’m entertaining because there seems to be so many people that don’t like it which KILLS me because it is one of the fastest, cheapest and EASIEST seafoods to make! I adore this recipe, it is very classic flavours and I make a similar variation of it 🙂 With wine, not champers!

    • Mel
      09/02/2015 / 11:21 pm

      It certainly is quick and cheap to make, if you replace champagne with cheap white wine!

  9. sylvieameseesylvie
    22/03/2015 / 6:39 am

    What a nice boy you have! I will serve these mussels with bread or fries to sop up all the sauce…

    • Mel
      22/03/2015 / 1:07 pm

      Bread is a must for the sauce! You wouldn’t want it to go to waste, would you?

  10. Steve P
    27/05/2018 / 7:31 am

    I’ve cooked with Champagne a few times before with only moderately good results…this dish, on the other hand, is DELICIOUS. It’s so gentle and really allows the sweetness of the mussels to shine. Greatly appreciate you sharing your mum’s dish with us…can’t wait to pass this one onto my future children!

  11. Steve
    27/05/2018 / 7:31 am

    I’ve cooked with Champagne a few times before with only moderately good results…this dish, on the other hand, is DELICIOUS. It’s so gentle and really allows the sweetness of the mussels to shine. Greatly appreciate you sharing your mum’s dish with us…can’t wait to pass this one onto my future children! Cheers!

    • Mel
      27/05/2018 / 10:14 am

      Thank you so much for sharing this with me Steve, you’ve got me smiling from ear to ear! I don’t normally cook with champagne either (champagne is for drinking, right?), but if we ever end up with a bottle that has lost its fizz, then it’s the only recipe we make back at my mum’s. I’ll let her know right now that you’ve tried and loved her recipe!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.