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Recipe: Bonchot Mussels From VENUE By Sebastian

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This buttery shellfish dish will definitely be a hit at the dining table

Photo: VENUE By Sebastian 

Located at the swanky Downtown Gallery, VENUE By Sebastian offers a refreshing dining experience with its sharing plates concept of tantalising European cuisine. Spun with a touch of Asian flavours, the contemporary fare features a mix of communal dishes in sharing portions across eight culinary categories including Fritti & Greens, Pasta and Sides.

When at this dining abode, gatherings of loved ones bonding over good food and hearty conversations are often observed. To re-create that similar heartwarming scene, call over a company of friends as you whip up Chef-Owner Sebastian Ng’s easy-to-make Bonchot Mussels for a time of indulgence and merrymaking!


  • 250g of Mussels
  • 1 Shallot
  • 1 Garlic Clove
  • 50ml of White Wine
  • 60 grams of Butter
  • 8 strands of Saffron
  • 2 Tablespoons of Grapeseed Oil


  1.  Rinse and clean mussels
  2.  Stir shallots and garlic with grapeseed oil under gentle heat until soft
  3.  Add mussels and white wine, cover until mussels are open
  4.  Stir in saffron and butter
  5.  Serve immediately

#01-02, 6A Shenton Way, Downtown Gallery