Mussels in Wine and Cream

Indulge in the luxurious flavors of Mussels in Wine and Cream, a classic dish that's as elegant as it is simple to prepare. Fresh mussels are steamed to perfection in a fragrant broth of dry white wine, garlic, and shallots, then elevated with a luscious splash of heavy cream and fresh herbs like parsley and thyme. A squeeze of lemon adds a bright, zesty finish that complements the rich, buttery sauce. Ready in just 35 minutes, this recipe is perfect for an impressive dinner party starter or a cozy weeknight meal. Don’t forget to serve it with a warm loaf of crusty bread to soak up every drop of the creamy wine sauce—it's a must! Perfectly balanced and effortlessly gourmet, this dish is sure to become a seafood favorite. Keywords: mussels in wine sauce, creamy mussels recipe, seafood dinner ideas, wine and cream sauce, mussels with bread.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pounds fresh mussels
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium, finely chopped shallots
• 3 cloves, minced garlic
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon fresh thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 for juicing lemon
• 1 loaf, for serving crusty bread

Directions

Step 1

Rinse the mussels under cold running water and scrub the shells to remove any dirt or debris. Discard any mussels that are cracked or do not close when tapped.

Step 2

In a large pot or Dutch oven, heat the butter and olive oil 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. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Pour in the white wine and bring the mixture to a simmer. Allow it to cook for 2 minutes to reduce slightly.

Step 5

Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.

Step 6

Reduce the heat to low and stir in the heavy cream, fresh parsley, thyme, salt, and black pepper. Allow the mixture to heat through for 2-3 minutes, but do not allow it to boil.

Step 7

Squeeze the juice of half a lemon over the mussels and stir gently to combine.

Step 8

Serve the mussels immediately in deep bowls with plenty of the creamy wine sauce ladled over the top. Garnish with additional parsley if desired.

Step 9

Serve with a warm loaf of crusty bread on the side for dipping into the sauce.

Nutrition Facts

Serving size	2052.4 grams (2052.4g)

Amount per serving	% Daily Value*
Calories	4279

Total Fat 183.90g	236%
Saturated Fat 80.30g	401%
Polyunsaturated Fat 1.40g
Cholesterol 814mg	271%
Sodium 5708mg	248%
Total Carbohydrate 338.50g	123%
Dietary Fiber 12.80g	46%
Total Sugars 18.20g
Protein 263.00g	526%

Vitamin D 811IU	4056%
Calcium 873mg	67%
Iron 52mg	288%
Potassium 4439mg	94%

*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: 40.8%

Protein: 25.9%

Carbs: 33.3%