Mussels in white sauce

March 17, 2020

Hey everyone,


There is a lot that I want to say about what's going on around us but because we are all trying to grasp what all of this means, I won't compound that with more information. Instead I want this to be a safe space where we can come together as a community and reassure our peers and fellow neighbours that we shall get through this, without panic or hysteria. 


i thought a lot about how I want to move forward on this blog and I decided that I will leave the verified information to the professionals and do what I know, cook and bake. I know that may seem as if I am not taking this seriously, but if we are all going to end up at home for the next few weeks, I want to provide you and your loved ones with easy recipes that will comfort you and nourish your immune systems. 


From Thursday onwards I will be show casing easy to make recipes with ingredients you most likely have at home anyway. I think this can create a controlled way of shopping for ingredients and be efficient as possible. 


If you have any ideas on what you like to see here, please do leave me a comment or email me directly so I can create recipes YOU want. These creamy mussels are so easy to make and you most likely have most of the ingredients, save for the mussels. 


I hope you all stay safe during this time, be considerate of one another and be kind to those around you. 


Love and light to you all, 





Recipe: Mussels in white sauce

Servings: 3-4




1 pack of mussels

1 cup chicken/veg stock

250ml cream

3-4 bay leaves

2 tsp. garlic oil (crushed garlic for those without IBS)

1/2 onion, chopped

Handful chopped parsley

A few sprigs of fresh thyme

1 tsp. chilli flakes

1/2 tbsp. cumin seeds

1 tbsp. butter




Clean your mussels using a brush to scrub the outside and rinse them. 

Place in a colander and submerge in a pot with 1/4 boiled water. 

Let the mussels steam for 2-3 minutes then remove.

Sauté your onion, garlic oil, butter until fragrant. Then add in chilli flakes, cumin seeds and bay leaves, in the same pot, just give it a rinse to avoid more dishes.

Then add in the mussels, fresh thyme (if possible) parsley and give it a quick mix. 

Then add in the one cup of stock with boiling water, give it a good stir. 

close the lid and allow to simmer for 5 minutes. 

Lastly, add in the cream, stir, and partially cover the pot and allow to simmer for 5-10 minutes and allow the sauce to reduce. 

Salt and pepper to taste.

Enjoy hot with sourdough or ciabatta .












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