Description
This mussels recipe with a flavorful white wine broth is a simple yet elegant dish that’s perfect for a cozy dinner or entertaining guests. The rich, buttery broth, infused with shallots, garlic, and lemon, creates the perfect base for the mussels. The addition of heavy cream and fresh parsley adds creaminess and brightness, making this a dish everyone will rave about. Serve with crusty bread to soak up every last drop of the delicious broth!
Ingredients
4 Tablespoons (57 g) unsalted butter, cut into 1/2-inch pieces
1 and 1/2 Tablespoons (21 ml) olive oil
4 large shallots, finely chopped
8 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, finely grated
2 Tablespoons (28 ml) lemon juice, freshly squeezed
4 and 1/2 pounds live mussels, cleaned and beards removed
1 cup (227 ml) dry white wine
3/4 cup (170 ml) chicken stock
1/3 cup (76 ml) heavy cream (whipping cream)
1/4 cup fresh parsley, chopped, plus more for garnish
1/4 teaspoon salt (more to taste)
1/4 teaspoon black pepper
Lemon wedges, for serving
Crusty bread, for serving
Instructions
- Heat the butter and oil: In a large pot that can hold the mussels, heat the butter and olive oil over medium heat. Once the butter is fully melted, add the finely chopped shallots. Cook, stirring occasionally, for about 6 to 8 minutes until the shallots are softened and translucent.
- Add the garlic and spices: Add the sliced garlic to the pot and cook for about 1 minute, stirring frequently. Then, add the crushed red pepper flakes and cook for an additional minute.
- Add lemon zest and lemon juice: Stir in the lemon zest and lemon juice, mixing well to combine all the flavors.
- Add the mussels and liquids: Add the cleaned mussels, dry white wine, and chicken stock to the pot. Stir gently to coat the mussels in the liquid, then cover the pot with a lid. Increase the heat to medium-high.
- Cook the mussels: Let the mussels cook, checking often, until the shells have opened, about 3 minutes. Discard any mussels that do not open.
- Add the cream and season: Once the mussels are cooked, reduce the heat to low. Slowly pour in the heavy cream, stirring constantly to incorporate it into the broth. Stir in the salt, black pepper, and chopped parsley, then remove the pot from heat.
- Serve: Divide the mussels and broth into bowls. Garnish with extra chopped parsley, serve with lemon wedges, and a side of crusty bread to soak up the delicious broth.
Notes
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- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
