Mussels in White Wine Sauce | Mussels ‘À Wellington’


Serves 3


  • 1 kilogram half shell mussels
  • 100 millilitres olive oil 0,7º
  • 150 grams onions
  • 4 cloves Garlic
  • 150 grams Carrots
  • 300 grams peeled and ground tomatoes
  • Parsley
  • coriander
  • oregano
  • 3 Bay Leaves
  • 600 grams savoy cabbage
  • 100 millilitres Liqueur wine
  • 50 grams lard
  • Salt
  • 1 tablespoon honey
  • toasted flour
  • 1 red pepper


Wash the mussels carefully and drain them. Chop the onions. Cut the red pepper into small strips. Cut the savoy cabbage into thin strips.

Pour the olive oil and the lard in the pan. Chop the garlic, the onion and the bay leaves into small pieces and let it braise. Add the tomato and let it simmer for a few minutes. Pour 1 litre of water and add the cabbage and the carrots and let it boil until the cabbage is cooked.

Dilute the flour with the liqueur wine and honey and a little bit of warm water. Pour the mix over the cabbage along with the herbs. Stir well and season with salt to taste.

Arrange the mussels with the open sides of the shell facing up. Cut the peppers into strips and pour into pot, cover the pot and boil for 10 minutes on low heat. Shake the pot to avoid the mussels sticking to it.