Crock of mussels with a wild rosemary cream

Fresh salty mussels in wild rosemary cream cook to perfection over hickory smoke in this fabulous recipe from Kevin Dundon
By Kevin Dundon
Crock of mussels with a wild rosemary cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the mussels

  • 1 tbsp olive oil
  • 50 g onions, diced
  • 1 clove garlic
  • 1 small bunch of chives, chopped
  • 450 g live mussels, debearded and scrubbed
  • 50 ml dry white wine
  • 1 plum tomatoes, skinned ane diced

For the wild rosemary cream

  • 1 pinches black pepper
  • 50 ml double cream
  • 30 g rosemary, wild


1. Place a heavy saucepan or crock pot on to the barbecue and add the olive oil. Fry the onions, chives and garlic until soft. Add the mussels and white wine. Add the diced tomatoes and season with salt and freshly ground black pepper. 2. Place the Hickory wood on the barbecue to produce a smoke to infuse a woody flavour into the mussels. 3. Stir the cream and rosemary into the mussels and return to the barbecue until all the mussels are open. 4. Place the mussels in a clean pasta bowl, discarding any unopened ones. Pour half of the sauce over the mussels. 5. Serve with a pesto-smeared french stick placed on top of the mussels.

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