Creamy French-style Mussels

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon (15ml) fresh lemon juice 1 tablespoon (15ml) fresh lemon juice
• 2 tablespoons (8g) fresh parsley, chopped 2 tablespoons (8g) fresh parsley, chopped
• Salt and black pepper, to taste Salt and black pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 28g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris.
2. 2.
   In a large pot, melt the butter over medium heat. Add the shallot and garlic, and sauté until fragrant and translucent.
3. 3.
   Pour in the white wine and bring it to a simmer.
4. 4.
   Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
5. 5.
   Remove the mussels from the pot using a slotted spoon and set them aside.
6. 6.
   Increase the heat to medium-high and add the heavy cream to the pot. Cook for a few minutes until the sauce thickens slightly.
7. 7.
   Stir in the lemon juice and parsley. Season with salt and black pepper to taste.
8. 8.
   Return the mussels to the pot and gently toss them in the sauce to coat.
9. 9.
   Serve the Creamy French-style Mussels hot, garnished with additional parsley. Don't forget to provide crusty bread on the side to soak up the delicious sauce.

Treat your ingredients with care...

• Mussels — Make sure to discard any mussels that do not open during cooking, as they may be unsafe to eat.
• White wine — Choose a dry white wine such as Sauvignon Blanc or Chardonnay to complement the flavors of the dish.
• Heavy cream — If you prefer a lighter version, you can substitute half-and-half or a non-dairy cream alternative.

Tips & Tricks

• Make sure to thoroughly clean the mussels before cooking to remove any sand or grit.
• Serve the mussels immediately after cooking to enjoy them at their best.
• Don't forget to provide plenty of crusty bread to soak up the delicious sauce.
• For an extra burst of flavor, add a splash of Pernod or other anise-flavored liqueur to the sauce.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauce.

Serving advice

Serve the Creamy French-style Mussels in large bowls, allowing guests to help themselves to the mussels and sauce. Provide plenty of crusty bread on the side for dipping and savoring the flavorful sauce.

Presentation advice

Garnish the Creamy French-style Mussels with a sprinkle of fresh parsley to add a pop of color. Serve them in elegant bowls or on a platter, allowing the vibrant mussels and creamy sauce to take center stage.