A White Wine and Creamy Garlic Mussel Pot Recipe

Seeing as I am kind of on the subject of bread of late – I must share the outcome of Carey’s recipe with you. I keep telling Cary how I have made her bread and that my lot are dilly about it – but you know what they say about the proof of the pudding! So Carey – here it is! Proof darling!

This has got to be the easiest recipe for a quickie loaf of bread. Now, we all know that there are loads of different bread recipes that produce different textures and different styles of bread BUT this beer bread is the loaf for a specific job – it’s just what you want when you are eating a nice plate of pasta! It’s perfect for pasta – it’s not one of those light and airy fairy loaves – it’s got gonads – and when you dunk it into sauce it sucks it up like a Creepy Crawly in a swimming pool.

This recipe evokes such fond memories in the Tripepi household. When our boys were around the age of 7 & 2 years and earlier – we, and all the relatives would pack picnics, boogie boards, buckets and spades, food, children, more food, Nonno and Nonna, swing balls, and more food – our cars were piled high with the necessities of a day at the beach with children – and we would head up to Sheffield Beach. A convoy of at least 5 cars and a gaggle of children – down the steep hill we ran on arrival and yet when it was time to go home – sunburnt, tired and unwilling for the day to end – children were dragged back up the hill which seemed to have gotten way steeper. All of the men had mussel and crayfish licenses – and we would all go home laden with buckets of huge plump and juicy mussels to my sister in laws house in Westville. The gaggle of gannets were bathed, the mussels were cleaned and huuuuuuge pot of Spaghetti a le Cozze (mussels in Italian) would emerge from the kitchen! No sooner had it hit the table – and it was finished. This ritual was repeated many many Sundays. Baron Stander, who filed the surf report on East Coast Radio used to make fun of us on air laughing as he called us “the Italian Rock Robbers!”

Next time you make a soup and want a piece of bread to shluuuuuurp it up – make this easy as pie bread! Max is hooked – he is also off carbs at the moment so I can imagine his face when he sees this blog post! I am also including my Mussels in cream recipe for BigBigJoe – BigJ apologies that it’s taken me so long to post! This recipe with a nice loaf of home baked bread and a glass of vino! You gonna lova da mamma Tripepi…… Buon Appetito!

Mussels in Garlic & White Wine

You cannot and should not muck about with good mussels. Let them speak for themselves and in the case of this soup – the secret lies in great – fresh ingredients. No verlep bunches of parsley for this creamy bowl of Neptune’s little babies! And it’s imperative to try and use a good quality bottle of wine, for the wine is also such an important contributor to the end result.


100g salted butter

1 onion finely chopped

10 cloves of really white fresh garlic – finely chopped

1 chicken stock cube

1kg of Fresh Shiny Mussels – de-bearded and rinsed thoroughly

½ bottle of dry white wine – I would definitely go with a Sauvignon Blanc here – you are after crisp clean acidic flavours and their SB has a nice lemony flavour to it – well, I that’s what I taste.

800ml of fresh cream

1 large bunch of fresh parsley finely chopped

Pepper – freshly ground and lots of it – I must have used about 1 dessert spoon of pepper as I kept tasting and adding and tasting.

Using a nice heavy bottomed pot that has a tight fitting lid –

melt your butter and when its foaming add your finely chopped garlic, chicken stock cube and onion

cook until they are just starting to get a wee bit of colour and then add the mussels and give it all a good stir.

If you wish you can add some chilli or smoked bacon to this recipe for

a slight variation.

Add the wine and put the lid on the pot and leave for about 4 minutes.

Careful when you lift the lid on the pot – the steam is hot! And there will be lots of it!

Remove any mussels that have not opened during the steaming.

Now add the fresh cream – parsley and black pepper.

Add the pepper in stages – I like lots of pepper in mine but you may not enjoy as much pepper as I do – just add a little and taste and then add more if necessary.

Serve Neptune’s Nectar immediately with great hunks and chunks of hot crusty

bread to dip into the creamy soupy sauce.

Beer Bread

Click here to be whisked off magically to Carey’s wonderful Blog and the quick and easy recipe

for this delicious bread.

This is a fantastic recipe Carey.

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As Always

Buon Appetito!



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