Mussels in Sambuca and white wine cream - Everything Anna
A light garlic cream sauce holds up our thick and meaty mussels for a perfect summer picnic in the park.
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Styling Mari Loewen. Recipe Marisa Curatolo. 

Styling Mari Loewen. Recipe Marisa Curatolo. 

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 2 pounds fresh mussels, in shell
  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 leek, thinly sliced, plus additional slices for garnish
  • 1/4 cup white wine

  • 2 tablespoons Sambuca
  • 1/4 cup 35% cream

  • Coarse salt and freshly ground pepper, to taste
  • 1 baguette, sliced


Scrub and rinse mussels under cold water; discard any that are open and do not close when tapped.

Heat olive oil with butter in large saucepan over medium-high heat. Add garlic and leeks and cook for 2 minutes. Add white wine, Sambuca and cream; cook for 7 minutes. Add mussels; cover saucepan and increase heat to high. Cook until mussels have opened, about 5 minutes. Discard all that are closed. Spoon mussels and broth into serving bowls and season with salt and pepper. Garnish with leeks and serve with baguette slices.

To store mussels before use, wrap in a damp cloth and place in coldest part of refrigerator.

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