Creamy garlic mussels – A chiringuito favourite at home

I’ve always had a soft spot for seafood, and mussels are right up there at the top of my list. When I’m at a beachside chiringuito, I can’t resist ordering a steaming pot of them.

But the truth is, I love cooking mussels at home just as much. They’re surprisingly affordable, full of flavour, and make you feel like you’re dining out – even if you’re sitting at your own kitchen table.

Normally, I go for a rich tomato, onion, and garlic sauce, with a cheeky pinch of chilli for heat. But this week, I decided to try something different – a creamy garlic mussels recipe that’s ridiculously easy but feels restaurant-level indulgent.

Choosing and preparing the mussels

Fresh mussels are widely available in Spain, whether at your local fishmonger or supermarket. You can also find them vacuum-packed and pre-cleaned. If you buy them fresh, it’s important knowing how to prepare them properly:

• Scrub the shells under cold running water to remove any grit.

• Remove the beard (the fibrous threads) by pulling them towards the hinge.

• Discard any mussels that are cracked or don’t close when gently tapped – this means they’re no longer alive.

A little prep goes a long way in making sure your mussels are safe, clean, and delicious. It´s a little work, but well worth it.

What you’ll need

Aside from the mussels themselves, the ingredients list is short and simple:

• Fresh mussels

• 2 minced garlic cloves (or more if you like)

• 2 shallots, sliced or finely diced

• ½ cup dry white wine

• 1 cup vegetable or chicken broth (caldo)

• A generous splash of cooking cream

• Butter (or extra virgin olive oil)

• Salt and pepper

• Fresh parsley for garnish

How to make creamy garlic mussels

1. Heat butter (or olive oil) in a large pot over medium heat.

2. Add the shallots and garlic, cooking until soft and translucent.

3. Pour in the wine and broth, letting it simmer for a minute.

4. Add the mussels, give them a good stir, and place the lid on the pot.

5. Steam for about 10 minutes – they’re ready when all the shells have opened.

6. Stir in the cream, season with salt and pepper, and scatter over fresh parsley.

Serve straight away with warm crusty bread to soak up the sauce – and if you want to go full chiringuito style, pour yourself a glass of the same white wine you cooked with.

Why I love this dish

For me, mussels aren’t just about the taste – they’re about the moment. Whether it’s sharing them with friends outdoors in summer or tucking into a bowl on a cooler evening, they always feel special. This creamy garlic mussels recipe takes just 20 minutes to make but never fails to impress. I just bring the pot directly to the table, squeeze some lemon, and serve. They are delicious!