Mussels in White Wine and Cream Sauce

inFish & Seafood Recipes, Holiday & Dinner Party Recipes, Recipes, Sauce Recipes, Winter Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 20 MINS
  • COOK TIME | 15 MINS

This is an incredible meal. It makes everybody happy, the sauce is perfect for bread dipping, and it’s fairly inexpensive. Can’t think of a better dish to serve at a dinner party or for my hungry family after a baseball game. It’s that easy!

Ingredients

  •  4 pounds mussels
  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 3 garlic gloves, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup heavy whipping cream
  • Kosher salt and freshly ground pepper
  • 1/2 cup parsley, chopped
  • Loaf crusty French bread

Instructions

  1. In a large colander, scrub and pull any beards from the mussels. Let drain.
  2. In a Dutch oven or pot large enough to hold the mussels and be able to stir the ingredients, melt the butter and olive oil over medium heat.
  3. Add the shallot and garlic. Cook and stir until fragrant, about 2-3 minutes. Add the wine and bring to a boil and then immediately reduce to a simmer. Simmer for 3-5 minutes.
  4. Add the mussels and stir to incorporate the butter, oil, shallots, and garlic. Cover and cook for 5-7 minutes. Take off the heat, stir, and cover for an additional 5 minutes. This will allow additional mussels to open. Discard any mussels that do not open.
  5. Pour the mussels onto a large platter or bowl and sprinkle with chopped parsley. Serve with crusty bread.