Bantry Bay

Mussels in White Wine and Butter Sauce

Contact us to place your wholesale order, or find out more about the products and services Bantry Bay Premium Irish Mussels provides.


  • 1.75kg mussels,in shells
  • 120ml white wine
  • 2 shallots,finely chopped
  • 125g Unsalted Butter 25g for cooking 100g for the sauce
  • Coarsely chopped parsley,
  • Salt and Pepper
  • Crusty Bread



  1. Select Bantry Bay Natural Organic Mussels.
  2. Soften the shallots in the butter, in a large pan big enough to take all the mussels – it should only be half full.
  3. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
  4. Strain the mussels keeping the juices. Put the mussels on one side.
  5. In the pan put the juices in and reduce by half.
  6. Dice and whisk in the 75g of butter do not boil.
  7. Season very lightly with the salt and pepper.
  8. Add the mussels back to this add the parsley and toss coating the mussels.
  9. Spoon into four large warmed bowls and serve with lots of crusty bread.