Mussels in Wine and Cream
Indulge in the luxurious flavors of Mussels in Wine and Cream, a classic dish that's as elegant as it is simple to prepare. Fresh mussels are steamed to perfection in a fragrant broth of dry white wine, garlic, and shallots, then elevated with a luscious splash of heavy cream and fresh herbs like parsley and thyme. A squeeze of lemon adds a bright, zesty finish that complements the rich, buttery sauce. Ready in just 35 minutes, this recipe is perfect for an impressive dinner party starter or a cozy weeknight meal. Don’t forget to serve it with a warm loaf of crusty bread to soak up every drop of the creamy wine sauce—it's a must! Perfectly balanced and effortlessly gourmet, this dish is sure to become a seafood favorite. Keywords: mussels in wine sauce, creamy mussels recipe, seafood dinner ideas, wine and cream sauce, mussels with bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium, finely chopped shallots
- 3 cloves, minced garlic
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 for juicing lemon
- 1 loaf, for serving crusty bread
Instructions
Rinse the mussels under cold running water and scrub the shells to remove any dirt or debris. Discard any mussels that are cracked or do not close when tapped.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the finely chopped shallots and cook for 2-3 minutes, stirring frequently, until softened but not browned. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the white wine and bring the mixture to a simmer. Allow it to cook for 2 minutes to reduce slightly.
Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.
Reduce the heat to low and stir in the heavy cream, fresh parsley, thyme, salt, and black pepper. Allow the mixture to heat through for 2-3 minutes, but do not allow it to boil.
Squeeze the juice of half a lemon over the mussels and stir gently to combine.
Serve the mussels immediately in deep bowls with plenty of the creamy wine sauce ladled over the top. Garnish with additional parsley if desired.
Serve with a warm loaf of crusty bread on the side for dipping into the sauce.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 5708 mg | 248% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.2 g | ||
| Protein | 263.0 g | 526% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 873 mg | 67% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 4439 mg | 94% | |
*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.
