Steamed Mussels in White Wine

This is Leanne De Bortoli’s Mussels in white wine, and it’s presented by Chef Adam Mead from Locale, in the Yarra Valley. A beautiful dish that’s perfect to share with a loaf of crusty bread to mop up the juices.


  • 1 1/2 kg mussels
  • 1 tbsp oil
  • 1 medium onion. chopped
  • 1-2 cloves garlic, sliced
  • 4 medium tomatoes, peeled and chopped (or use a tin of drained, chopped tomatoes)
  • 1 cup dry white wine, such as De Bortoli Windy Peak Chardonnay
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh basil, roughly torn crusty bread


  1. Soak mussels in cold water for 30 minutes. Scrub mussels thoroughly and remove beard.
  2. Heat oil in a pan, add onion and garlic and cook, stirring until onion is soft. Be careful not to burn
  3. Pour in wine, and bring to the boil, then add tomatoes. Add mussels and simmer, covered, for about 5 minutes or until mussels open. Remove mussels from pan and discard any that haven’t opened.
  4. Boil tomato mixture, uncovered for about 10 minutes or until mixture has reduced by half and is quite thick.
  5. Stil in herbs, then return mussels to the pan to heat through before serving.
  6. Serve with crusty bread to mop up the pan juices.


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