Mussels with cream and samphire sauce

Samphire ©Chef Bernie Sauces Ltd 2016
Samphire ©Chef Bernie Sauces Ltd 2016

This tasty sea food dish will leave you wanting more.

Serves 2
You will need:

1 large saucepan with lid

A fine sieve

1 jug and a bowl

splashChefs Tip

For dairy free omit the cream it is still just as delicious

Discard any mussels which are not open once you have cooked them


  • 1 bag of rope grown mussels  (372g)
  • 50g Samphire finally chopped
  • 1 small bottle of Le Petit Chat  (18.7cl)
  • 1 small pot of single cream
  • Cracked black pepper to taste


  1. Wash the mussels in cold water
  2. Pour the wine into the saucepan and heat through
  3. Put the mussels into the wine
  4. Bring to the boil and turn over once with a slotted spoon
  5. Put the lid on and cook for a couple more minutes
  6. Turn off the heat
  7. Strain the liquid off through a fine strainer into a jug
  8. Place the mussels in a bowl to one side for a moment
  9. Put the strained liquid back into the saucepan
  10. Add the chopped samphire (link here)
  11. Bring to the boil
  12. Turn off the heat and stir in the cream
  13. Put the mussels back in to the sauce, put the lid on a give a shake
  14. Serve into two deep bowls with sough dough bread
  15. Add a sprinkle of cracked black pepper


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