Mussels In A Garlic Butter Sauce

Mussels In A Garlic Butter Sauce

My mum cooked this often and she served it with dad’s own, home baked sourdough bread. I buy a fresh loaf and I cheat by warming it up in the oven and pretending I am back on the island waiting for all to gather around for a BIG FAT GREEK lunch. Dad passed away five years ago but the memories flood back every time I cook this dish and soak that crusty bread into this delicious, buttery sauce. This dish is not about the mussels,  it is about the simple unfussy and uncomplicated way it can be assembled, it is forgiving with the measurements easy to share and is flexible, sometimes as prelude to a dish or simply on its own as a greedy mound in a bowl and is one of these dishes that does away with formalities and invites you to get involved.

These days it seems everyone is craving a little home comfort and as much as I loved the first couple of weeks of creative insta cooking during the lockdown, however as time passes, I am reminded that what really makes a meal is the people we share it with. So this one goes out to my fam, from Sydney to Santorini Greece, as we say back on the island  ‘Stin Igia Mas, ke kali orexi’ – to good health, enjoy!…

Mario Armani, Managing Director the Frontline Club


  • splash of good olive oil
  • Butter 2 tbs
  • an onion chopped finely
  • 2 cloves of crushed garlic
  • 1 fresh chili
  • 1 glass White Wine
  • 1 cup fresh cream,
  • 1/2 kg Mussels,
  • Salt and Black Pepper, to taste
  • 1 Lemon, juice and zest
  • 1/2 cup Parsley, roughly chopped


Rinse your mussels, scrub them if you need to, put the olive oil in a lidded pot add the butter, the olive oil will stop it burning, add garlic, throw in your onion and sautee till golden brown add your wine and simmer till it becomes concentrated, a third of the original, add cream and stir in a couple of minutes. Now add your fresh mussels, cover and turn the heat to low so it can steam them 10min then add the lemon juice and the zest for that aroma, salt peper, parsley and the chili. Serve with fresh bread and a glass of white I promise it is soo simple and tasty.