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Rope Mussels with White Wine Cream

Rope Mussels With white wine cream recipe by Chef Richie Wilson at Sole Restaurant, using the finest of Irish ingredients in a classical dish.

Rope Mussels with White Wine Cream

Servings 4
Author Richie Wilson


  • 500 g Fresh Rope Mussels
  • 100 ml White wine
  • 400 ml Cream
  • 100 g Chopped shallots
  • 2 ea Crushed garlic cloves
  • 1 tsp Chopped thyme
  • 1 tsp Chopped flat leaf parsley
  • 1 ea Bay leaf
  • 1 ea Lemon


  • Begin by heating a pot with a little oil, ad in the shallots, garlic and thyme. Swat this gently for 1 to 2 minutes. Now add the white wine and bay leaf and bring to the boil
  • Place all the mussels in the sink under cold running water and give them a good wash around each other trying to remove any beards or gravel or sand that may have gathered on them. Place them in a strainer and strain well until all the water is gone.
  • Add the musselsĀ  to the pot of boiling white wine and place a tight-fitting lid on. Steam for about 2 minutes before giving the mussels a really good stirĀ  before adding the cream then return to the heat for another 2 minutes. By now all the mussels should have opened and are ready to serve.
  • Just finish with a little freshly chopped flat leaf parsley and a squeeze of lemon.