Mussels in Creamy Chardonnay Sauce

with Mike Press Chardonnay

Bring a quick and easy taste of France to your dinner table with mussels in a chardonnay sauce.

Serve with a slice of crusty bread – to mop up every last bit of the delicious sauce off your plate.



2 tbsp butter

1 tbsp oil

1 small finely chopped brown onion

2 cloves of garlic, crushed

6 – 8 thyme stalks

200ml Mike Press Wines Chardonnay

1 kg fresh Eyre Peninsular mussels

250ml cream

1 tbsp chopped parsley




  1. Heat oil in a large pot. Add butter.
  2. Add onion then sauté for 3 mins or until lightly browned.
  3. Add garlic and thyme and then sauté for 1 min.
  4. Add white wine and 1kg of cleaned and drained fresh mussels.
  5. Place lid on the pot and cook for approximately 5 mins.
  6. Stir in cream and parsley.
  7. Garnish with extra parsley, add some pepper and serve with your favourite crusty bread!


Thanks to Eyre Peninsular Seafood for the recipe – check out the other great ideas they have here: