Creamy Garlic Mussels with Saronsberg Viognier 2014

Saronsberg Viognier 2014 pairs well with this Creamy Garlic Mussels. The spicy and fruity flavours of the Viognier compliments the rich, garlic flavours of the mussels. This dish is best served with crusty artisanal bread and a herb leaf salad.

Serves: 4


  • 3 cloves crushed garlic
  • 1 T olive oil
  • 1 cup cream
  • 500 g fresh mussels
  • ½ cup white wine
  • 1/4 cup chopped chives
  • Crusty bread


Gently fry cloves crushed garlic in online casino olive oil for 1 minute, or until golden. Add cream and simmer for 5–10 minutes or until infused with the garlic.

In a separate saucepan, over medium to high heat, steam the fresh mussels and white wine for 5 minutes, or until the mussels’ shells have opened.
Discard any unopened mussels and add the cooked mussels to the garlicky cream.

Add chopped chives and toss to coat. Season to taste and serve hot with warm crusty bread.

Recipe by: Abigail Donnelly – TASTE