Mussels in white wine with vegetables

My sister and I went fishing in her favourite place to catch leather jacket fish and also her friends recommended there. They too were there when we went. Today, there were no fish caught but we managed to get 2 squids. My sister said she wanted it.

As we were packing up to come home, the mussel boat came back. The mussel man asks did we get any fish. We said no. I ask what about you, he said plenty. Then my sister said can we get some from you. We each bough 1 kg but he gave us extra a bit. He was generous.

I decided to cook my mussels in white wine and added vegetable to have a complete meal. The fresh mussels are delicious, comforting and looks colourful. This is a luxury meal for me. Let’s cook!!!!


1.2 kg mussels
Enough water to boil mussels
20 g butter
1/2 onion, chopped finely
1 packet of mixed carrot, cut lengthwise
1 bunch of broccolini, cut into bite size
1 clove garlic, crushed
1/2 cup(125ml) dry white wine
6 mushrooms cup, cut thinly
4-6 Roma tomatoes, chopped finely
1 tbs olive oil
salt and freshly ground black pepper


Scrub the mussels and remove beards. Bring water to boil, add in the mussels cook covered for 5-7 minutes or until mussels open. Remove from heat, drain and shell removed. Keep warm until needed.

Heat butter in large saucepan, add onion, garlic, tomatoes, carrot, broccolini, and mushrooms; cook stirring, until onion is soft.  Add wine, bring to the boil. Once boil, and vegetables are soft, turn off the heat. Season the broth to taste with salt and black pepper.

To serve, spoon the vegetables and broth on to 4 bowls, then spoon and divided mussels’ equal portions on to the bowls. Serve with garlic bread and white wine. Enjoy!!!!!