Steamed Mussels in a Creamy White Wine Sauce

featuring Chef Temmy



  1. Saute garlic and onions in olive oil over medium heat for 2-3 minutes.

  2. Add in the chicken broth, cooking cream and white wine and bring to a boil.

  3. Season lightly with salt, black pepper and secret spice.™️

  4. Add in the chopped parsley and the mussels.

  5. Turn the heat down and let the mussels simmer gently, covered.

  6. Cook until the mussels open up (should be about 5 minutes)

  7. Finish off with the butter and stir lightly until butter melts.

  8. Serve!!!!!

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12 mussels (Scrubbed and debearded)

1/2 cup chicken broth

1/2 cup dry white wine

1/4 cup cooking cream

3 garlic cloves

1 onion (minced)

1 tablespoon olive oil

2 tablespoons chopped parsley

3 tablespoons butter


Black Pepper

Chef Stones Secret Spice™️