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Steamed Mussels with Kumana White Wine Sauce


2 pounds mussels, cleaned

1 tablespoon grass fed butter

2 small shallots, thinly sliced

2 garlic cloves, finely chopped

1 cup chicken stock (I use @seccowineclub)

1/2 cup white wine

3 tbsp Kumana Avocado Sauce

Splash heavy cream

1/4 cup chopped parsley

Salt (I use @redmondrealsalt)

fresh ground black pepper

green onion for garnish

dill for garnish


Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallots and garlic. Cook until translucent, about 3/4 minutes.

Add the chicken stock, white wine, Kumana and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened about 7 to 10 minutes. If any mussels do not open please discard.

Remove the pot from the heat then stir in the cream, parsley, salt & pepper.

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