Greenlip mussels cooked in a creamy, white wine & parsley wine sauce, with chunky fries and garlic aioli that with transport you back to your favourite bar! My Pub Style Mussels and Chips are all cooked and on the table within half an hour.

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When I was in my mid twenties and flatting in Ponsonby, NZ, the pub down the road (walking distance too!) had half price mussels and chips on Mondays. So our flat made it a regular thing to go for mussels and chips with lashings of garlic aioli and debrief on the weekends antics. Pub visits have now been replaced by children’s activities on Mondays but I often crave those mussels with a creamy white wine sauce and chips to dip into that herby sauce, so here is the recipe all typed up so you can make these at home too.

What ingredients are in Mussels & Chips:

Mussels, I used Greenlip mussels
Butter
Garlic cloves
Onion
White wine
Cream
Parsley, I like flat leaf parsley but curly parsley works well too
Oven baked chips, I chose chunky chips that are great for dipping into the sauce.
Garlic Aioli

How to make Mussels & Chips:

Prepare the mussels by scrubbing well and removing beards. Do this by pulling firmly and they should come out. Take your Biroix Dutch oven and place over a medium heat. Add the butter.

Once melted add the onions and cook until translucent, around 4 minutes.
Add garlic and cook for another minute, stirring occasionally.

Add the wine and place a lid on, bring to the boil. Remove the lid and cook until the wine has reduced by about half. Add the cream and the mussels.

Place a lid on and cook until shells open, around 3-4 minutes. If any mussels do not open, discard these, do not eat them. Scatter over the parsley and serve with chips and garlic aioli.

If you are looking for more pub style recipes check out my posts for Buffalo Chicken Wings and a classic Lamb Roast.

Common questions about Mussels & Chips:

What other flavours of mussels do you like? I love coconut curry style mussels as well as a chunky tomato sauce with mussels.

What can I use instead of white wine? You can use fish stock instead.

What wine match is suggested for Mussels & Chips? I am going to buck my own trend here and supggest you have a crisp pale ale beer, however a Sauvignon Blanc wine would go nicely too.

Pub Style Mussels & Chips

Author Jana Macpherson

Ingredients

24 mussels
2 tablespoons butter
6 cloves of garlic chopped
1 onion finely diced
1 ½ cups white wine
1 cup cream
¼ cup Chopped parsley

To Serve

Oven baked chips
Garlic Aioli

Instructions

Prepare the mussels by scrubbing well and removing beards. Do this by pulling firmly and they should come out.
Take your Biroix Dutch oven and place over a medium heat. Add the butter.
Once melted add the onions and cook until translucent, around 4 minutes.
Add garlic and cook for another minute, stirring occasionally.
Add the wine and place a lid on, bring to the boil. Remove the lid and cook until the wine has reduced by about half.
Add the cream and the mussels.
Place a lid on and cook until shells open, around 3-4 minutes.
If any mussels do not open, discard these, do not eat them.
Scatter over the parsley and serve with chips and garlic aioli.