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We were inspired to whip up this dish after we tried something similar at Water Grill in Santa Monica on one of recent trips to the US.

Steamed mussels are the ultimate campfire food to share with good mates, and we couldn’t be more pumped about showing you this recipe from the beach in sunny Santa Monica.

Guy’s mussel tip: If your mussels don’t open when steamed, then toss them. It’s most likely that they’re no good.



  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 1/2 cups white wine
  • 1 bay leaf
  • 1 kg black mussels, cleaned and bearded
  • 1/2 cup cream
  • 1 bunch of thyme
  • bread, to serve


  • Heat oil and butter in a medium saucepan. Add onion, cook for about 5 minutes or until softened. Add garlic, cook for 2 minutes or until fragrant.
  • Add wine and bay leaf. Bring to a boil and reduce to a simmer for about 5-8 minutes or until reduced.
  • Add mussels. Cover with lid to steam. Cook for about 2-3 minutes or until mussels open.

  • Add cream. Cook until sauce thickens slightly. Add thyme.
  • Serve mussels with bread to soak up all of that delicious sauce.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.


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