Grab a large pot and some crusty bread, because today we're making steamed mussels with white wine garlic sauce! Fresh mussels are easy to make, the hardest part is removing the beard and scrubbing them. After that, it's super simple and totally worth the effort.
4Tablespoons (57 g)unsalted buttercut into 1/2-inch pieces
1 and 1/2Tablespoons (21 ml)olive oil
4largeshallotsfinely chopped
8clovesgarlicthinly sliced
1/2teaspooncrushed red pepper flakes
1teaspoonlemon zest finely grated
2Tablespoons (28 ml) lemon juice freshly squeezed
4 and 1/2pounds live mussels cleaned and beards removed
1 cup (227 ml)dry white wine
3/4cup (170 ml)chicken stock
1/3cup (76 ml)heavy cream aka whipping cream
1/4cupfresh parleychopped, plus more for garnish
1/4teaspoonsalt more to taste, if needed
1/4 teaspoon black pepper
lemon wedgesfor serving
crusty bread for serving
Instructions
In a pot large enough to hold the mussels, heat the butter and oil over medium heat.
Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally ,or until slightly softened. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.
Add in lemon zest and lemon juice and mix well to combine.
Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.
Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.
Reduce the heat to low and slowly pour in the heavy cream, mixing constantly as you pour.
Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!
Keyword mussels, white wine, garlic, seafood
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