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Mussels served in a white bowl sprinkled with chopped shallots
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5 from 7 votes

Mussels au Pineau des Charentes Wine

Dining on a Viking Cruise is an exceptional experience.  I'm happy to share a recipe for the best mussels I ever tasted thanks to my friend Chef Magalie Kaufling, Viking Regional Executive Chef.
Prep Time10 mins
Cook Time10 mins
Course: Appetiser
Cuisine: French
Keyword: appetizer, french mussels recipe, steamed mussels
Servings: 2
Calories: 374kcal
Author: Magalie Kaufling


  • 2 lb mussels in the shell
  • 3 ounces white wine
  • 1 tsp garlic chopped
  • 2 sprigs parsley
  • 4 sprigs thyme
  • 1 leaf bay leaf
  • 1 tbsp onions chopped
  • 1 tbsp shallots chopped
  • 1 tbsp butter
  • 1/2 tsp flour
  • 1 egg yolk
  • 1 ounce creme fraiche


  • In a Sautuesse put the mussels with the onions, garlic, thyme, parsley, laurel and white wine till all are open.
  • Once open, strained the mussels and keep the juice.
  • In a saucepan, saute the shallots with butter till golden brown.
  • Sprinkle with flour, add some salt and pepper and add the juice of the mussels. Mix well.
  • In a bowl, mix the creme fraiche with the eggs and the Pineau des Charentes.
  • Add this mix to the sauce and cover the mussels with it.


Calories: 374kcal | Carbohydrates: 13g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 197mg | Sodium: 725mg | Potassium: 770mg | Sugar: 1g | Vitamin A: 1065IU | Vitamin C: 23.4mg | Calcium: 89mg | Iron: 9.8mg