# Mussels in Creamy Wine Sauce with Chips

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

Steamed mussels in a creamy white wine sauce, served with crispy oven-baked chips.

Servings: 4 · Prep 15 min · Cook 25 min · Fish

Contains: milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mussels in Creamy Wine Sauce with Chips](https://image.fridge.menu/adaptations/gnuwk3sh/51647e620fca70b108ac6f42ebdfc2ae93d7c83cc9fbaf8449a26446c249d6f9.jpg)

## Ingredients

- 1 kg [Potato](https://fridge.menu/en/i/potato) — cut into chips
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- 2 kg [Mussels](https://fridge.menu/en/i/mussels)
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 0.5 pcs Red chilli — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 300 ml [White wine](https://fridge.menu/en/i/wine)
- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

## Steps

1. Wash the potatoes thoroughly and cut them into chips.
2. Toss the chips with the oil and salt and roast in the oven at 175°C (fan) for 35–40 minutes, until crisp.
3. Turn the chips a few times while roasting.
4. Scrub the mussels thoroughly under running water, without soaking them. Discard any with cracked shells, and any open ones that do not close when tapped sharply on the worktop.
5. In a large pot, fry the onion, chilli and garlic in olive oil until soft.
6. Add the mussels and white wine, and cover with a lid.
7. Cook over medium heat for 5–10 minutes, until the mussels have opened.
8. Strain the liquid from the mussels through a sieve into a bowl to collect the wine sauce. Cover the mussels to keep them warm.
9. Pour the wine sauce back into the pot and keep the mussels covered to stay warm while the sauce reduces.
10. Reduce the wine sauce to about 100 ml.
11. Increase the heat and watch closely so the sauce doesn't boil away completely, as this happens quite quickly.
12. Lower the heat once about 100 ml of wine sauce remains, add the cream and season with salt and pepper.
13. Return the mussels to the pot, cover and bring back to the boil, cooking for 1–2 minutes.
14. Serve in a large bowl or divide among deep plates.
15. Sprinkle with finely chopped flat-leaf parsley and serve with the oven-baked chips.
16. Discard any mussels that have not opened during cooking.

Published 2026-10-09

https://fridge.menu/en/r/mussels-in-cream-wine-sauce-with-fries-gnuwk3sh

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