Lirah White Balsamic & Garlic Mussels

Lírah products:
Serves: 4
Difficulty: Easy
Prep time: 20 minutes
Cooking Time: 10 – 12 minutes


Heavenly mussels make a delicious entrée when served with crusty bread or beef it up to a main course with fresh linguine and the mussels and sauce spooned over the top.


  • 2 tablespoons good quality olive oil
  • 1 tablespoon butter
  • 1 red onion, finely diced
  • 1 bulb fennel, thinly sliced
  • 1 carrot, finely diced
  • 4 cloves garlic, crushed
  • 1 tablespoon fresh thyme
  • 1 punnet cherry tomatoes, quartered
  • 1.5 kg mussels, cleaned to remove any broken shell or bits of beard
  • 200ml dry white wine
  • 150ml Lirah Gourmet White Balsamic
  • 150ml thickened cream
  • 1/2 teaspoon sugar
  • Salt and freshly cracked black pepper
  • Fresh parsley, to garnish




  1. Heat oil & butter in a large saucepan then add onion, fennel, carrot & garlic and cook until golden. Stir in tomatoes & thyme then add the wine & mussels when the tomatoes have started to soften.
  2. Add the Lirah Gourmet White Balsamic and cover the pan for 2 ½ – 3 minutes. Stir in the cream & sugar then season well with salt & pepper, mixing well to combine. Cook for another 3-4 minutes, until the mussels have opened.
  3. Serve mussels and sauce immediately, garnished with fresh parsley and with sliced baguette to mop up the juices.
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