Cobb Mussels with Cream & White Wine Sauce

Cobb Mussels with Cream & White Wine Sauce

Cooking mussels on the beach with the Cobb Grill Another killer Cobb kaimoana dish - fresh mussels cooked in a delicious garlic cream and white wine sauce. Bonus if the mussels are freshly wild foraged!

  • 1kg fresh mussels 
  • 3 large spring onions
  • 1/2 onion, peeled and chopped
  • 2 fat garlic cloves, peeled
  • 1 fresh red chilli
  • Handful flat-leaf parsley
  • +-150ml dry white wine (5.2oz)
  • 2 tablespoons crème fraiche/fresh cream (1oz)
  • 1/2 lemon
  • 2 tablespoons olive oil (1oz)


  1. Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
  2. Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
  3. Bring the wine to the boil with the onions, garlic and chilli.
  4. Add the mussels and the cream.
  5. Place the lid on and steam in its own juices until the mussels are open.
  6. Discard any that did not open.
  7. Top with roughly chopped parsley and a squeeze of fresh lemon juice.

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