Island Mussels with Wild Mushrooms and Cream
Dive into a luxurious culinary escape with this recipe for *Island Mussels with Wild Mushrooms and Cream*. Brimming with briny, ocean-kissed mussels and earthy wild mushrooms, this dish is elevated by a velvety sauce of dry white wine and heavy cream, infused with the delicate aromatics of shallots, garlic, and fresh thyme. Perfectly balanced and quick to prepare, this 35-minute recipe brings gourmet flavors to your table without the fuss. Garnished with fresh parsley and paired with crusty bread to mop up every drop of the luscious broth, it’s an indulgent treat that’s perfect for date nights, dinner parties, or whenever you crave a taste of the sea. Whether you're a seafood enthusiast or a lover of creamy, comforting dishes, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 8 ounces wild mushrooms (such as chanterelles, shiitake, or oyster), sliced
- 2 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon thyme leaves, fresh
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 loaf crusty bread, for serving
Instructions
Thoroughly clean the mussels by scrubbing them under cold water and removing any beards. Discard any mussels that are open and do not close when tapped.
Heat a large, heavy-bottomed pot over medium heat and add the butter. Allow it to melt and foam slightly.
Add the diced shallots and sauté for 2–3 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 1 minute.
Increase the heat to medium-high and add the sliced wild mushrooms to the pot. Sauté for 5–6 minutes until the mushrooms are golden and tender.
Pour in the dry white wine and bring to a simmer. Allow the wine to reduce by about half, approximately 3–4 minutes.
Stir in the heavy cream, fresh thyme, salt, and black pepper. Simmer the mixture for 2–3 minutes to allow the flavors to meld.
Add the cleaned mussels to the pot and cover with a lid. Steam the mussels for 5–7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed.
Sprinkle the dish with chopped fresh parsley and give it a gentle stir to combine.
Serve immediately in shallow bowls with crusty bread on the side to soak up the creamy broth.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 147 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
