Mussels in Sherry

Indulge in the luxurious flavors of "Mussels in Sherry," a classic seafood dish that's both elegant and easy to prepare. Tender, buttery mussels are steamed in a fragrant broth of dry sherry, garlic, and shallots, creating a stunning medley of flavors with a subtle hint of thyme and bay leaf. Optional heavy cream adds a touch of richness, perfectly complementing the briny sweetness of the mussels. Ready in just 30 minutes, this one-pot recipe is ideal for a dinner party appetizer or a romantic main course. Serve with crusty bread to soak up the irresistible sherry-infused broth, and garnish with fresh parsley for a bright, herbal finish. Perfect for seafood lovers, this dish is a celebration of simple yet refined coastal cooking!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pounds Fresh mussels
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 medium Shallots, finely chopped
• 3 Garlic cloves, minced
• 1 cup Dry sherry
• 1 cup Chicken or vegetable stock
• 3 Fresh thyme sprigs
• 1 Bay leaf
• 0.25 cup Heavy cream (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 1 loaf Crusty bread (for serving)

Directions

Step 1

Clean the mussels by scrubbing the shells under cold water and tugging away the beards. Discard any mussels that are cracked or do not close when tapped.

Step 2

In a large pot or deep skillet, heat the olive oil and butter over medium heat until the butter is melted.

Step 3

Add the finely chopped shallots and cook for 2-3 minutes, stirring frequently, until softened but not browned.

Step 4

Add the minced garlic and cook for another minute, stirring constantly, until fragrant.

Step 5

Pour in the dry sherry and bring to a simmer. Let it cook for 1-2 minutes to reduce slightly and concentrate the flavor.

Step 6

Add the chicken or vegetable stock, thyme sprigs, and bay leaf to the pot. Stir to combine and bring the mixture to a gentle simmer.

Step 7

Season the broth with salt and freshly ground black pepper, then carefully add the cleaned mussels to the pot.

Step 8

Cover the pot with a tight-fitting lid and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.

Step 9

If desired, stir in the heavy cream for a touch of richness, and simmer for an additional 1-2 minutes to warm through.

Step 10

Taste the broth and adjust seasoning as needed. Remove the thyme sprigs and bay leaf from the pot.

Step 11

Transfer the mussels and broth to serving bowls and garnish with freshly chopped parsley.

Step 12

Serve immediately with crusty bread on the side to soak up the flavorful broth.

Nutrition Facts

Serving size	1977.6 grams (1977.6g)

Amount per serving	% Daily Value*
Calories	3626

Total Fat 135.90g	174%
Saturated Fat 47.50g	238%
Polyunsaturated Fat 2.70g
Cholesterol 641mg	214%
Sodium 7244mg	315%
Total Carbohydrate 290.50g	106%
Dietary Fiber 9.90g	35%
Total Sugars 13.80g
Protein 256.10g	512%

Vitamin D 811IU	4056%
Calcium 881mg	68%
Iron 49mg	273%
Potassium 4205mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 30.0%

Carbs: 34.1%