Mussels in a Creamy White Wine Sauce

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 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 pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 20g
• Fiber: 0.5g
• 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 and olive oil over medium heat.
3. 3.
   Add the shallots and garlic to the pot and sauté until they become translucent.
4. 4.
   Pour in the white wine and bring it to a simmer.
5. 5.
   Add the mussels to the pot and cover it with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
6. 6.
   Remove the mussels from the pot and set them aside, discarding any unopened ones.
7. 7.
   Increase the heat to medium-high and add the heavy cream to the pot. Cook for a few minutes until the sauce thickens slightly.
8. 8.
   Stir in the lemon juice and season with salt and pepper to taste.
9. 9.
   Return the mussels to the pot and gently toss them in the sauce to coat.
10. 10.
    Sprinkle the chopped parsley over the mussels.
11. 11.
    Serve the mussels in bowls, pouring the creamy sauce over them. Accompany with crusty bread to soak up the delicious sauce.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels with cracked shells or that do not close when tapped. Scrub them thoroughly under cold water to remove any dirt or sand.
• White wine — Choose a dry white wine with a good acidity, such as Sauvignon Blanc or Pinot Grigio, as it will complement the flavors of the dish.
• Heavy cream — Use a high-quality heavy cream for a rich and creamy sauce. If you prefer a lighter version, you can substitute it with half-and-half or a non-dairy cream alternative.

Tips & Tricks

• Make sure to discard any mussels that do not open after cooking, as they may be unsafe to eat.
• Serve the mussels with a side of crusty bread or French fries to soak up the delicious sauce.
• For an extra burst of flavor, add a pinch of saffron threads to the sauce while it simmers.
• If you prefer a spicier kick, add a dash of red pepper flakes to the sauce.
• Experiment with different herbs such as tarragon or thyme to customize the flavor profile of the dish.

Serving advice

Serve the Mussels in a Creamy White Wine Sauce in individual bowls, ensuring that each serving has an equal amount of mussels and sauce. Garnish with a sprig of fresh parsley for an added touch of elegance. Accompany the dish with a side of crusty bread to fully enjoy the flavors of the creamy sauce.

Presentation advice

Present the Mussels in a Creamy White Wine Sauce in a shallow bowl, allowing the vibrant colors of the mussels and the creamy sauce to shine. Arrange the mussels in a circular pattern, with the sauce generously poured over them. Sprinkle the dish with fresh parsley for a pop of green. Serve with a side of crusty bread on a separate plate.