English Mussel Stew Recipe

Serves/Makes: 4


  • 4 dozen fresh mussels
  • 2 large leeks
  • 1 crushed clove garlic
  • 1 medium onion
  • 1/4 head celery
  • 3 ounces butter
  • 1 ounce plain flour
  • 1 cup dry white wine or dry cider
  • 2 cups single cream
  • 3 tablespoons freshly chopped parsley
  • Salt and freshly ground pepper to taste
How to cook English Mussel Stew:
  • Wash the mussels well under plenty of cold running water. Pull the black thread away from the shells and discard it.
  • Melt 1 ounce of the butter in a large heavy-bottomed pan. Finely shred the leeks, onion and celery and add to the pan together with the garlic. Add the wine or cider.
  • Put in the washed mussels, cover with a lid and slowly shake the pan continuously over a low heat until all the shells have opened in the steam. Any closed shells must be thrown away. The whole process will take about 15 minutes.
  • With a strainer lift out the mussels into a sieve which should be covered with a clean cloth and then arranged over a pan of slowly boiling water to keep the mussels warm.
  • Whisk the butter and flour into the stock, bit by bit, letting the sauce thicken each time a little is added. Impatience here will only produce a lumpy sauce.
  • Season with salt and pepper, return the mussels to the sauce, bring to the boil and stir in plenty of freshly chopped parsley.
  • Serve the English Mussel Stew in soup bowls.


The English Mussel Stew recipe very easy to prepare and so good!

This recipe for English Mussel Stew serves/makes: 4

The English Mussel Stew recipe is adopted from The Fine English Cookery by Michael Smith 1998

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: British (more British recipes)

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