Easy French Steamed Mussels in White Wine Cream Sauce
Elegant yet simple steamed mussels cooked in a fragrant garlic, white wine, and heavy cream sauce. Perfect as an appetizer or a main course with crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- 2 pounds mussels cleaned and debearded
- 1 cup dry white wine like Sauvignon Blanc
- 1/2 cup heavy cream
- 1/4 cup unsalted butter cut into small pieces
- 1/4 cup fresh parsley chopped
- 1 pinch salt plus more to taste
- 1 pinch black pepper plus more to taste
- 1 tablespoon fresh lemon juice
Instructions
- Sauté Aromatics: Heat the olive oil and 1 tablespoon of butter in a large pot over medium high heat. Add the onion and garlic and cook until softened, which usually takes about 5 minutes.
- Combine Ingredients: Add the cleaned mussels, white wine, heavy cream, the rest of the butter pieces, and parsley to the pot. Season with a pinch of salt and pepper.
- Steam: Stir everything well to coat the mussels. Cover the pot with a tight fitting lid and cook. Let them steam until the mussels have opened, which takes about 12 to 15 minutes.
- Mid Cook Stir: About halfway through, quickly open the lid and stir the mussels to distribute the sauce, then cover again immediately.
- Finish and Serve: Remove the lid and discard any mussels that did not open. Stir in the fresh lemon juice.
- Plating: Serve the mussels in large bowls with plenty of the broth poured over the top. Serve immediately with crusty bread on the side.