Mussels in a cream sauce

Mussels in a cream sauce

Mejillones a la crema

Spanish Made Simple

The mussels we eat in Spain come from the Galician rias, cultivated in vast quantities to satisfy Spanish demand. It is also in the north of Spain that you will find most of Spain’s dairy products because as well as having wild seas, they have very wet weather that is ideal for cow farming.


Quantity Ingredient
2 sprigs fresh thyme
1 bay leaf
2kg mussels, Cleaned and any open or damaged shells discarded
olive oil, For frying
1 bunch spring onions, finely chopped
350ml white wine
200ml single cream
1 tablespoon cornflour, Optional
freshly ground black pepper


  1. Place the thyme and bay leaf in a deep pan with 500ml water, set over a high heat and bring to the boil. Add the mussels, cover and cook for about 3 minutes, until just opened. Remove and set aside, discarding any that haven’t opened.
  2. Remove the bay leaf and thyme from the water and boil over a high heat until reduced by half. Set aside.
  3. Pour a drizzle of olive oil into a saucepan over a low heat and fry the onions until soft, about 10 minutes. Add the wine and boil for about 1 minute to make sure all the alcohol has evaporated, then add the reserved cooking water from the mussels. Continue to boil for 6 minutes, then season with salt and pepper and pour in the cream. Reduce the heat to low. If the sauce is too thin, continue to cook for another 6 minutes to reduce it, or dilute the cornflour in cold water and stir it into the sauce.
  4. Add the mussels and mix with the cream sauce to warm them through before serving.


  • To minimize splashing when you add the mussels to the hot water, put them in a bowl first and add them to the water in one go.
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