Introduction
There’s something magical about a steaming bowl of Creamy Garlic Mussels that turns any dinner into a special occasion. I’ve perfected this restaurant-worthy dish to be surprisingly simple to make at home, combining fresh mussels with a velvety garlic sauce that’s perfect for bread-dipping. Whether you’re cooking for a date night or wanting to elevate your weeknight dinner game, this recipe delivers impressive results without complicated techniques.
Ingredients
-
• 2 lbs fresh mussels, cleaned and debearded
• 4 tablespoons butter
• 6 cloves garlic, finely minced
• 1 shallot, finely diced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 lemon
• Salt and freshly ground black pepper to taste
• Crusty bread for serving
Ingredient Notes: For wine, choose something you’d drink – a Sauvignon Blanc or Pinot Grigio works perfectly. Can’t use wine? Replace it with seafood stock for equally delicious results.
Instructions
- Clean your mussels thoroughly under cold water. Discard any that are already open and won’t close when tapped.
- In a large pot or Dutch oven, melt the butter over medium heat. Add shallots and cook for 2 minutes until softened.
- Add garlic and cook for another minute until fragrant, being careful not to brown it.
- Pour in the white wine and bring to a simmer. Let it reduce for 2-3 minutes.
- Add the heavy cream and bring the mixture back to a simmer.
- Add the mussels, cover the pot, and cook for 5-6 minutes until the mussels open up.
- Remove from heat and discard any mussels that haven’t opened.
- Finish with chopped parsley, a squeeze of lemon, and season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 as an appetizer, 2 as a main course
Recipe Notes
• Always buy fresh mussels the day you plan to cook them for best results.
• Store mussels in the refrigerator in a bowl covered with a damp cloth until ready to use.
• The sauce should be creamy but not too thick – it should easily coat the back of a spoon.
• Don’t skip the bread! The sauce is too good to waste.
• If your sauce is too thin, simmer it for a few extra minutes before adding the mussels.
• Leftovers are best consumed within 24 hours and should be thoroughly reheated.
This Creamy Garlic Mussels recipe transforms simple ingredients into an elegant meal that’s perfect for any occasion. The sauce is rich without being heavy, and the garlic adds just the right amount of punch without overwhelming the delicate flavor of the mussels. Serve it with your favorite crusty bread and watch it disappear!
Creamy Garlic Mussels
Ingredients
- 2 lbs fresh mussels cleaned and debearded
- 4 tablespoons butter
- 6 cloves garlic finely minced
- 1 shallot finely diced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
- 1 lemon
- Salt and freshly ground black pepper to taste
- Crusty bread for serving
Instructions
- Clean your mussels thoroughly under cold water. Discard any that are already open and won't close when tapped.
- In a large pot or Dutch oven, melt the butter over medium heat. Add shallots and cook for 2 minutes until softened.
- Add garlic and cook for another minute until fragrant, being careful not to brown it.
- Pour in the white wine and bring to a simmer. Let it reduce for 2-3 minutes.
- Add the heavy cream and bring the mixture back to a simmer.
- Add the mussels, cover the pot, and cook for 5-6 minutes until the mussels open up.
- Remove from heat and discard any mussels that haven't opened.
- Finish with chopped parsley, a squeeze of lemon, and season with salt and pepper to taste.
