This French Steamed Mussels recipe includes a white wine and garlic cream broth. It makes a delicious starter or a complete meal; just add crusty sourdough bread


2 tablespoons olive oil

1 tablespoon unsalted butter

1 onion finely chopped

4 garlic cloves finely chopped

2 pounds 1kg mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

1/4 cup unsalted butter cut into pieces

1/4 cup fresh parsley chopped

Salt and cracked black pepper to season

1 tablespoon freshly squeezed lemon juice


Heat the olive oil and butter in a large pot over medium-high heat. Sauté the onion and garlic until softened (about 5 minutes).

Add the mussels, wine, cream, butter, and parsley. Season well with salt and pepper to taste.

Mix well, cover the pot with a lid, and cook until mussels are cooked through and opened, about 12-15 minutes.

Serve mussels and the pan’s juices with crusty or garlic bread.


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