Imagine a dish that transports you to a coastal Mediterranean restaurant with just one bite - our Mussels in Cream Sauce are that culinary magic! Tender, succulent mussels bathed in a luxurious garlic and lemon cream sauce that's so irresistible, you'll be tempted to lick the plate clean. Whether you're looking to impress a date or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and tantalize your senses with its rich, vibrant flavors.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 1 lb mussels, cleaned
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 lemon, juiced
- 2 tbsp parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Begin by thoroughly cleaning the mussels under cold running water. Scrub the shells with a brush to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.
- In a large pot or deep skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
- Pour in the white wine and bring it to a simmer. Allow it to cook for 2-3 minutes to reduce slightly and enhance the flavor.
- Add the cleaned mussels to the pot, cover with a lid, and cook for about 5 minutes, shaking the pot occasionally. The mussels will begin to open as they cook.
- Once the mussels have opened, reduce the heat to low and pour in the heavy cream and lemon juice. Stir gently to combine the ingredients.
- Season the sauce with salt and pepper to taste. Allow the mixture to simmer for an additional 3-5 minutes, letting the flavors meld together while ensuring the mussels are fully cooked.
- Just before serving, sprinkle the chopped parsley over the mussels for a fresh finish. Stir gently to incorporate.
- Serve the mussels hot, spooning the creamy garlic and lemon sauce over them. They pair beautifully with crusty bread to soak up the delicious sauce.
Tips
- Freshness is Key: Always buy mussels from a reputable fishmonger and use them on the same day. Fresh mussels should have tightly closed shells and smell like the ocean.
- Cleaning Matters: Thoroughly rinse mussels under cold water and remove any beard-like strings. Discard any mussels that remain open after tapping.
- Don't Overcook: Mussels cook quickly. As soon as the shells open, they're done. Overcooked mussels become tough and rubbery.
- Wine Selection: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor balance.
- Serving Suggestion: Serve with crusty bread or over pasta to soak up the delicious creamy sauce.
- Quick Tip: If some mussels don't open during cooking, it's safest to discard them to avoid potential foodborne illness.
Nutrition Facts
Calories: 508kcal
Carbohydrates: g
Protein: g
Fat: 45g
Saturated Fat: g
Cholesterol: 180mg
