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Steamed Mussels With White Wine Recipe From Phil Vickery’s Ultimate Diabetes Cookbook

Spice up your evening with this Steamed Mussels recipe from Low Carb Express, complete with white wine, spicy sausage and parsley.

Spicy sausage such as chorizo and merguez counts as processed meat. It tends to be high in saturated fat and salt and so it shouldn’t be eaten regularly, but a little goes a long way in this recipe and overall, it’s healthy. I really like the simplicity of this dish and nothing else is really needed.


– 1 tablespoon vegetable oil
– 2 garlic cloves, crushed
– 1 small onion, very finely chopped
– 1 small spicy sausage, thinly sliced (40g in weight), chorizo or merguez are perfect
– 75ml medium-dry white wine, or water
– Pinch of a crumbled reduced salt fish stock cube
– 1.5kg large fresh mussels, washed and scrubbed well (discard any open ones that don’t close when sharply tapped)
– 4 tbsp fresh parsley, chopped
– Freshly ground black pepper
– Couple of squeezes of lemon juice, to finish


1. Heat the vegetable oil in a large, deep saucepan until hot, then add the garlic and onion and cook for 1 minute. Add the sausage and sauté over a high heat for 3-4 minutes.
2. Pour in the white wine or water, add the stock cube, then bring to the boil and cook for 3 minutes.
3. Stir well, then add the cleaned mussels, cover with a tight-fitting lid and cook over a medium heat for about 4-5 minutes until all the mussels have opened, shaking the pan occasionally.
4. Remove the lid and enjoy the gorgeous aroma. Discard any mussels that remain closed. Stir in the parsley, taste a little of the juice to check the seasoning and adjust if necessary with some black pepper (you shouldn’t need any salt).
5. Spoon the cooked mussels into two deep serving bowls, add a squeeze of lemon juice to each, then ladle over the delicious liquor.

Steamed Mussels


Being diagnosed with Type 2 Diabetes needn’t mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it’s possible to overcome dietary restrictions and still eat well.

Now he’s turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light’ labelling.

With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.

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