Mussels in a Creamy White Wine Garlic Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
638 kcal
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Course
Main Course
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Cuisine
American
Mussels in a Creamy White Wine Garlic Sauce
Description
This dish begins by gently sautéing yellow onion halves and minced garlic in butter until softened without browning. Lemon juice and halves are added to brighten the flavor before adding cleaned mussels and dry white wine. The mussels are steamed covered over high heat until most open, releasing their briny juices into the cooking liquid.
Once opened, heavy cream is added and the heat lowered to allow the sauce to thicken slightly with black pepper seasoning. This results in a rich, velvety sauce that coats the mussels, complementing their natural brininess. Fresh flat-leaf parsley scattered on top provides a touch of herbal freshness.
Serve the mussels in the pot or separate bowl with thick toasted and buttered bread for dipping, and lemon wedges for an optional bright finish. The combination is a classic approach that highlights fresh shellfish with a creamy, aromatic base.
Ingredients
- 4 tablespoons (2 oz) butter
- 1 (8 oz) yellow onion cut in half and sliced into 1/2-inch half moons
- 3 garlic minced, cloves
- 1/2 lemon
- 4 pounds mussels scrubbed and debearded
- 1 cup white wine dry
- 1 1/4 cups heavy cream
- black pepper freshly ground
- flat-leaf parsley chopped, or cilantro or thyme leaves
- bread for serving, thick slices, toasted, buttered
- lemon for serving, wedges
Instructions
- Melt the butter in a large pot over medium heat. Toss in the onion and garlic and cook, stirring often, until soft but not browned, 8 to 10 minutes. Squeeze the juice from the lemon into the pot and drop in the lemon, too.
- Raise the heat to high, scoop in the mussels, pour in the wine, and cover tightly. Steam the mussels until most of them open, 4 to 5 minutes.
- Reduce the heat to low, pour in the heavy cream, and add a few grinds of fresh black pepper.
- Let the sauce lazily burble until all the mussels are open, 2 to 3 minutes more. Toss the stubborn sons-of-bivalves that refuse to open.
- Crown the mussels with parsley. Serve alongside a basket of toasted bread and lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 638kcal | 32% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 181mg | 60% |
| Sodium | 691mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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