Mussels in Lemon Cream
Dive into a bowl of indulgent elegance with this Mussels in Lemon Cream recipe, a show-stopping dish that's both luxurious and surprisingly easy to make. Fresh, briny mussels are steamed to perfection in a fragrant white wine broth, then bathed in a luscious lemon-infused cream sauce that’s delicately seasoned with garlic, shallots, and a touch of freshly chopped parsley. The zing of freshly squeezed lemon juice and vibrant lemon zest brightens every bite, making this dish a perfect balance of rich and refreshing flavors. Ready in just 30 minutes, this recipe is ideal for a cozy dinner or an impressive starter for entertaining. Serve with crusty bread or steamed rice to savor every drop of the velvety sauce, and watch this simple yet sophisticated dish steal the show.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup white wine
- 1 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Start by cleaning the mussels: Rinse them under cold water, scrub their shells, and remove any beards. Discard any mussels that are cracked or do not close when tapped.
In a large pot or deep skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the finely chopped shallots and sauté for 2-3 minutes until softened and fragrant. Then, stir in the minced garlic and cook for another 30 seconds.
Pour in the white wine and bring to a simmer. Cook for about 2 minutes to allow the alcohol to evaporate slightly.
Add the cleaned mussels to the pot. Cover with a lid and let them steam for 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any mussels that remain closed.
Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Let the mixture gently simmer for 1 minute to combine the flavors.
Season the sauce with salt and black pepper, adjusting to taste. Sprinkle the chopped parsley over the dish and give it a final stir.
Serve the mussels immediately in bowls, ladling the lemon cream sauce over them. Pair with crusty bread or steamed rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 117 mg | 9% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1014 mg | 22% | |
*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.
