Mussels in White Wine

Fresh mussels … need I say any more. Pommel Frites and Mayo maybe.


1 kg                 fresh whole mussels, washed and sorted (discard open ones)

2 sprigs          fresh thyme

2 tbsp             olive oil

2                      shallots, finely diced

2 cloves          garlic, finely diced

50 ml              Pernod

100 ml            white wine

2 tbsp             chives, snipped


  • Pick over the thyme sprigs, discarding the thick stalks
  • Place a large, heavy-based saucepan (with a lid) over a high heat
  • Pour in the oil, then immediately add the shallots, garlic and thyme
  • Cook for about 2 minutes, shaking the pan and stirring the vegetables until they start to wilt
  • Toss in all the mussels and shake the pan so they form an even layer
  • Cover with a lid and cook for another 1-2 minutes, shaking the pan once or twice
  • Uncover the pan and pour in the Pernod and wine
  • Shake and cook for another 1½ minutes so the wine reduces by half, then cover again and cook for another min.
  • Discard any mussels that remain closed.
  • Add the snipped chives, toss, then transfer to a large bowl and serve

Chefs Note

  • Add a dash of cream or crème fraîche for extra richness