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Photo of Creamy garlic mussels by WW

Creamy garlic mussels

Total Time
30 min
10 min
20 min
Who said shellfish had to be for special occasions? This rich, creamy recipe will be on the table in half an hour, making every night cause for celebration!


Olive oil

1 tbs

Red onion

1 medium, finely chopped


1 stick(s), finely chopped


4 clove(s), thinly sliced

Sparkling apple juice

1½ cup(s)


476 g, (2kg), scrubbed, de-bearded

Light cream

½ cup(s)

Fresh dill

cup(s), coarsley chopped

White sourdough bread

4 slice(s)


  1. Heat oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 5 minutes or until softened. Increase heat to high. Add apple juice and bring to the boil.
  2. Remove any remaining beards from mussels (see note). Add mussels to saucepan and cover tightly. Cook for 5 minutes or until mussels open (discard any that stay closed). Using a slotted spoon, transfer mussels to a serving bowl and cover to keep warm.
  3. Bring cooking liquid to the boil. Boil for 3–4 minutes or until reduced by one-third. Add cream and dill and stir until heated through. Divide mussels among serving bowls and pour over sauce. Serve with bread.


SERVING SUGGESTION: Green salad.Pot-ready (uncooked) mussels have been scrubbed and most of the beards removed. They are available from the seafood counter of most supermarkets or your local fishmonger. If unavailable, scrub mussels in a large sinkful of cold water with a firm brush. Hold the beard (furry part around the opening) close to the shell and gently tug until it comes off.