River's Kitchen – mouthwatering mussels

11-year-old River-Blue is an aspiring chef. Each month, he will be sharing one of his own original recipes.

Mouthwatering mussels (serves 5)

River mussels


  • 2 tbsp oil
  • 2 shallots, finely chopped
  • 3 celery stalks, finely chopped
  • 2 cloves of garlic, chopped
  • 1kg live mussels, cleaned (don’t use any with broken shells or open shells that don’t close after a firm tap)
  • 100ml dry white wine
  • 100ml double cream
  • Large handful chopped parsley
  • Salt and pepper to taste


  1. Heat the oil in a large pan, and then add the shallots and celery, stirring constantly until softened
  2. Add the garlic and continue to stir
  3. Then add the mussels and wine, and cook away on a high heat, with the lid on, until the mussels have opened (about 3-4 minutes), shaking the pan occasionally
  4. Then add the double cream & parsley, plus salt (not too much, as the mussels will be naturally salty) and lots of pepper
  5. Take off the heat and serve immediately with a crusty baguette or bread!     


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