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.