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Blue Mussels with Herb Sauce



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2 lb. fresh cultured blue mussels
1⁄2 cup dry white wine or chicken broth
2 tsp. thyme
2 tsp. oregano
2 tsp. tarragon
1 tbsp. butter
1 tbsp. flour
1⁄2 cup milk or 10% cream
3⁄4 cup reserved cooking liquid


  1. 1
    Rinse the fresh blue mussels in tap water.
  2. 2
    Cover the bottom of a pot big enough to hold the fresh blue mussels with the wine or broth. Add the herbs and simmer for 3 to 4 minutes.
  3. 3
    Add fresh blue mussels, cover and steam over medium high heat until cooked. Remove mussels and set aside. Strain cooking liquid, set aside.
  4. 4
    Melt butter in sauce pan, add flour and cook stirring constantly for 3-4 minutes.
  5. 5
    Add ¾ - 1 cup strained mussel cooking juices and milk or cream.
  6. 6
    Mix well, cook until thickened.
  7. 7
    Divide mussels into 4 portions in bowls. Pour sauce over each serving. Serve immediately with crusty bread to soak up sauce.


Recipe provided by Mussel Industry Council. Visit them Source: Newfoundland and Labrador Department of Fisheries and Aquaculture

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cuisines North & South American
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