Mussels Luxembourg Style
Indulge in the luxurious flavors of Mussels Luxembourg Style, a delightful dish that marries the sophistication of European cuisine with comforting, home-cooked charm. This recipe features plump, fresh mussels simmered to perfection in a fragrant broth of dry white wine, aromatic herbs, and velvety cream. The combination of sautéed shallots, garlic, and sliced celery forms a flavorful base, while a sprinkle of fresh parsley and thyme adds a fresh, herbal finish. Ready in just 35 minutes, this elegant seafood dish is perfect for a cozy dinner or an impressive dinner party centerpiece. Don’t forget a crusty loaf of bread—ideal for soaking up the rich, creamy broth! Whether you’re a seafood lover or looking to elevate your midweek meals, Mussels Luxembourg Style is a must-try recipe bursting with restaurant-quality flavor.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons unsalted butter
- 2 large, finely chopped shallots
- 3 minced garlic cloves
- 2 thinly sliced celery stalks
- 1 cup dry white wine
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 loaf (for serving, optional) crusty bread
Instructions
1. Begin by thoroughly cleaning the mussels. Scrub their shells under cold running water and remove any beards. Discard any mussels that are cracked or remain open after a gentle tap.
2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Add the finely chopped shallots, minced garlic, and sliced celery to the pot. Sauté for 3-4 minutes until softened and fragrant.
4. Pour in the white wine and stir. Add the bay leaf, fresh thyme leaves, salt, and black pepper. Bring the mixture to a gentle simmer.
5. Once the liquid is simmering, add the cleaned mussels to the pot and cover it with a tight-fitting lid.
6. Let the mussels cook for 5-7 minutes, stirring once halfway through, until they open. Discard any mussels that remain closed.
7. Lower the heat and remove the bay leaf. Stir in the heavy cream and fresh parsley. Simmer gently for 2 minutes, allowing the flavors to meld.
8. Taste the broth and adjust seasoning with more salt or pepper if needed.
9. Serve the mussels immediately in bowls with the creamy broth ladled over them. Pair with crusty bread for dipping if desired.
Nutrition Facts
Calories |
3837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 7228 mg | 314% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 27.5 g | ||
| Protein | 266.5 g | 533% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1063 mg | 82% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 5702 mg | 121% | |
*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.
