Steamed Mussels with Wine and Cream
Transport your taste buds to the coast with this decadent recipe for Steamed Mussels with Wine and Cream. Perfectly steamed mussels are bathed in a luxurious sauce made with dry white wine, heavy cream, garlic, and shallots, creating a savory, aromatic dish that’s ready in just 25 minutes. Fresh parsley and a splash of lemon juice provide a bright, herbaceous finish, while crusty bread on the side makes the perfect companion for soaking up every drop of the velvety sauce. Ideal for dinner parties or an indulgent weeknight meal, this elegant seafood entrée is as simple to prepare as it is impressive to serve. Keywords: steamed mussels, wine and cream sauce, mussels recipe, seafood dinner, quick and easy seafood.
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Recipe Information
Ingredients
- 2 pounds mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 units shallots, finely diced
- 4 units garlic cloves, minced
- 1 cup dry white wine
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 loaf crusty bread (optional, for serving)
Instructions
Rinse the mussels under cold running water. Scrub the shells and remove the beards (the stringy part) if present. Discard any mussels that remain open after a firm tap or have cracked shells.
In a large, deep pot or Dutch oven, heat the butter and olive oil over medium heat until melted and combined.
Add the diced shallots and cook for 2-3 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes to slightly reduce the liquid.
Add the cleaned mussels to the pot, cover with a lid, and increase the heat to medium-high.
Steam the mussels for 5-7 minutes, or until all the shells have opened. Shake the pot gently halfway through cooking to redistribute the mussels. Discard any mussels that have not opened.
Reduce the heat to low and stir in the heavy cream, chopped parsley, lemon juice, salt, and black pepper.
Allow the sauce to heat through for 1-2 minutes, ensuring everything is evenly combined.
Serve the mussels immediately in bowls, ladling the creamy sauce over the top. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 14.8 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 58.0 mg | 322% | |
| Potassium | 4552 mg | 97% | |
*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.
