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Mussels Recipe

Delicious Mussels Recipe in Creamy White Wine Broth

This mussels recipe features fresh mussels in a creamy white wine broth, making it a quick and elegant dish perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Unsalted Butter Adds richness; ensure proper incorporation for flavor.
  • 1 tablespoon Olive Oil Used for sautéing; adds flavor and prevents burning.
  • 1 cup Shallots Provide a mild, onion-like sweetness; finely chopped for even cooking.
  • 4 cloves Garlic Adds aromatic depth; sliced thin to meld into the broth.
  • 1 pinch Crushed Red Pepper Flakes Introduces a hint of heat; adjust to taste for your desired spice level.
  • 1 tablespoon Lemon Zest Brightens the broth; freshly grated for best flavor.
  • 2 tablespoons Lemon Juice Adds acidity and enhances overall taste; use fresh for maximum freshness.
  • 1 cup Dry White Wine Forms the flavor base of the broth; quality wine like Pinot Grigio works wonders.
  • 1 cup Chicken Stock Adds depth to the broth; can substitute with vegetable stock.
  • 1 cup Heavy Cream Provides creaminess to the broth; essential for a rich texture.
For the Mussels
  • 2 pounds Live Mussels The star ingredient; cleaned and debearded.
Garnishing and Serving
  • 1/4 cup Fresh Parsley For garnish; offers freshness and color.
  • Salt and Black Pepper Essential for seasoning; adjust to taste.
  • 1 whole Lemon Wedges For serving; enhances flavor when squeezed.
  • 1 loaf Crusty Bread Great for soaking up the flavorful broth.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
  2. Add 1 cup of finely chopped shallots and sauté for 8-10 minutes until they become translucent.
  3. Stir in 4 cloves of thinly sliced garlic, cooking for 1 minute until fragrant.
  4. Add a pinch of crushed red pepper flakes, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice.
  5. Add 2 pounds of cleaned live mussels, followed by 1 cup of dry white wine and 1 cup of chicken stock.
  6. Cover the pot and allow it to steam for about 3-4 minutes until the mussels open.
  7. Lift the lid to check for doneness; discard any mussels that remain closed.
  8. Lower the heat and slowly pour in 1 cup of heavy cream while stirring gently.
  9. Season with salt and black pepper to taste. Ladle the mussels and broth into bowls.
  10. Garnish with freshly chopped parsley and serve immediately with lemon wedges and crusty bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 28gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 360mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 4mg

Notes

Mussels are best enjoyed immediately after cooking for optimal flavor and texture.

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