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Fresh mussel omelette


  • Cook the mussels in a good layer of white wine in a wok (or large non-stick pan), removing them as they open and discarding any that don't. Then remove the mussels from the shells and coarsely chop.
  • Whisk the eggs, cream, seasonings and coriander in a large bowl. Add the mussels with a little of the juices and whisk.
  • Then heat a little oil in a large non-stick pan and pour in the egg mixture. Turn down the heat and gently cook, covered, for about 5-6 mins until just set, but still a little wobbly in the centre.
  • Serve the omelette with kecap manis sprinkled over the top and good crusty bread on the side.


  • 1 kg mussels, cleaned & de-bearded
  • dry white wine
  • 8-10 eggs
  • a good splash of cream
  • sea salt & freshly ground pepper
  • 1-2 tbsp chopped fresh coriander
  • olive oil
  • kecap manis (sweet Indonesian soy sauce)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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