Mussels Suprema
Dive into the coastal flavors of "Mussels Suprema," a luxurious seafood dish bursting with Mediterranean-inspired flair. Fresh mussels are steamed to perfection in a rich, aromatic broth made with dry white wine, creamy heavy cream, and a touch of zesty lemon juice, complemented by the vibrant flavors of diced tomatoes, garlic, and parsley. A hint of crushed red pepper flakes adds subtle heat, while buttery onions create a luscious base. This quick and easy recipe comes together in under 40 minutes, making it perfect for weeknight dinners or elegant entertaining. Serve with crusty bread to soak up every drop of the velvety sauce, and transport your taste buds straight to the seaside. Keywords: mussels recipe, creamy seafood, Mediterranean mussels, quick seafood dinner, elegant seafood dish.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 1 14-ounce can diced tomatoes
- 1 cup dry white wine
- 0.5 cups heavy cream
- 0.25 cups, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 loaf, for serving crusty bread
Instructions
Rinse the mussels under cold water and scrub the shells clean. Remove the beards by tugging firmly. Discard any mussels that are open and do not close when tapped.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for another 30 seconds until fragrant.
Add the diced tomatoes, white wine, and heavy cream to the pot. Stir well to combine and bring the mixture to a simmer.
Season the broth with salt and black pepper, then carefully add the cleaned mussels to the pot.
Cover the pot and let the mussels steam over medium heat for 5-7 minutes, shaking the pot occasionally to ensure even cooking. The mussels are done when they open. Discard any mussels that remain closed.
Stir in the fresh parsley and lemon juice, giving the broth one last taste to adjust seasoning if needed.
Serve the mussels hot in shallow bowls with plenty of broth, and pair with slices of crusty bread for dipping.
Nutrition Facts
Calories |
4062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 8484 mg | 369% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 26.7 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1006 mg | 77% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 5161 mg | 110% | |
*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.
