Champagne Mussels

Champagne Mussels

Matt Sinclair from Channel 10’s The Cooks Pantry, shows us how to make delicious Champagne mussels.

4 people


  • 2 kg Black lip mussels, de-bearded
  • 1 large brown onion, finely sliced
  • 5 cloves garlic, sliced
  • 2 long red chillies, sliced
  • 1/4 Extra Virgin Olive Oil
  • 375 ml white sparkling wine
  • 100 gm Butter
  • 1/2 cup chopped fresh parsley


  1. In a heavy-based pan, sauté onion, garlic and chill in olive oil over medium heat until soft and translucent. Add sparkling white wine, simmer and reduce liquid by 1/3.
  2. Add mussels and cover until mussels begin to open, approximately 6-8 minutes.
  3. Once cooked, break butter into teaspoon-sized pieces and scatter over mussels. Add chopped parsley and stir through.
  4. Taste sauce and adjust seasoning if necessary. **Added salt should not be required due to the natural salt content of the mussels.
  5. Serve straight to the table with crusty bread on the side.



Raco Bravo 30cm Frypan

Back to blog