Mussels in Verjuice cream

I first enjoyed a version of this dish when travelling in Europe and knew it was something special to be shared. By creating the Verjuice and cream combination you get a silky, sweet and sour broth that mixes very well with the mussels and vegetables. The dish can be enjoyed as a light meal or even an accompaniment to a larger dish. I am sure you will agree that this is one of those classic combinations that just works.

Serves:                                                   2

Preparation Time:                              15-20 minutes

Cook Time:                                           5 minutes for vegetables plus 4 minutes for mussels


  • 1kg/2¼lb mussels*
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • ½ leek (white only), finely sliced
  • ½ cup/85g/3oz mushrooms, sliced
  • ½ cup/120ml/4fl.oz heavy/double cream
  • ¼ cup/60ml/2fl.oz Verjuice
  • Cracked pepper to taste

*ensure that your mussels are closed before cooking. If they are wide open, they are quite often dead, tap the shell gently – if the mussel closes, then they are safe to eat.


  1. Rinse and de-beard mussels.
  2. Heat olive oil in a heavy pot.
  3. Sauté vegetables until soft, but not brown.
  4. Add mussels, heavy cream, pepper and Verjuice. Cover and steam on high heat approximately 4 minutes, until mussels are opened.
  5. When serving pour broth over mussels.
  6. Enjoy with a crusty baguette.

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