Mussels in gewürztraminer with chives and cream

Matthew Fort's refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal
By Matthew Fort
Mussels in gewürztraminer with chives and cream
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 kg mussels
  • 100 g unsalted butter
  • 50 g carrots, , finely diced
  • 50 g leeks, , finely sliced
  • 50 g shallots, , finely chopped
  • 375 ml Gewürztraminer wine
  • 125 ml double cream
  • 1 lemon, , juice only
  • 1 bunches chives, , finely chopped


1. Clean the mussels by rinsing then in cold water and going through them one at a time, discarding any open mussels and removing the beard (the stringy bit that can stick out the side of the shells) - if you just pinch it with your fingers and pull hard, it will come away.

2. In a large saucepan with a lid, melt the butter and gently fry the vegetables and garlic without colouring them, stirring frequently. After 5 minutes add the wine and boil until it has reduced by half. Now add the mussels and cover the pan with a lid. Gently shake the pan to and fro keeping the lid on with one hand and holding on to the pan handle with the other. After 3 minutes lift the lid and and peek at the mussels; if they are not yet all open return to the heat and shake for another minute or two until open. Discard any that remain closed after this time.

3. Now add the cream and stir it in. Taste the liquid in the bottom of the pan and season with salt and pepper and a squeeze of lemon juice. You are now ready to serve so stir in the chopped chives and serve in deep bowls, making sure to pour in plenty of sauce.

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