Mussels with White Wine, Garlic and Cream Recipe
A classic French-style mussel recipe with a rich, garlicky white wine and cream sauce. Ready in 15 minutes and served with crusty bread.
Print Recipe
Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 2 shallots very finely chopped (or ½ white onion if you can't find shallots)
- 2 garlic cloves crushed
- 6 to 8 thyme stalks
- 200 ml ¾ cup dry white wine such as Chardonnay, Sauvignon Blanc or Pinot Grigio
- 1 kilogram fresh mussels cleaned
- 250 ml 1 cup cream (pouring, whipping or double cream all work)
- 1 Tbsp fresh flat-leaf parsley finely chopped
- Finely grated lemon zest to finish (optional)
- 2 tsp lemon juice optional
- Crusty bread to serve
Instructions
- In a large heavy-based pot, heat the butter and olive oil over medium heat. Sauté the shallots until softened, about 3 minutes.
- Add the garlic and thyme stalks and cook for a further minute, stirring so the garlic doesn't colour.
- Pour in the white wine and add the cleaned mussels. Put the lid on and steam for about 3 minutes until the shells have opened.
- Using a slotted spoon, scoop the mussels and thyme stalks out of the pot and set aside. Discard the thyme and any mussels that have not opened.
- Add the cream to the liquid remaining in the pot. Let it bubble gently over low heat, stirring, until the sauce has reduced slightly and thickened a little, about 3 to 4 minutes.
- Stir in half the parsley. Add the mussels back in and toss to reheat for 1 to 2 minutes.
- Scatter over the remaining parsley and lemon zest. Add the lemon juice if using. Serve immediately in deep bowls with crusty bread and a glass of cold white wine.
Notes
Shallots: Brown or white onion works as a substitute. A leek (white and pale green parts) also works well.
Cream: Pouring, whipping or double cream all give slightly different results. Double cream produces the richest sauce. All work here.
Storage: Transfer cooled mussels and broth to an airtight container and refrigerate. Consume within 1 to 2 days. Reheat gently over low heat or in a covered bowl in the microwave. Do not boil.
Freezing: Not recommended. Mussels become rubbery once frozen and reheated. Freeze only the broth if needed and cook fresh mussels into it.
Servings: 2 - 4