Mussels with white wine, garlic & cream
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
2 - 4
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Cuisine
French
Mussels with white wine, garlic & cream
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A delicious and easy classic recipe for mussels cooked in white wine, garlic, and cream
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Ingredients
- 2 Tbsp butter
- 1 Tbsp neutral cooking oil generic cooking oil
- 2 shallot very finely chopped
- 2 cloves garlic crushed
- 6 thyme 8 stalks
- 200 ml chardonnay wine or other dry white wine such as Sauvignon Blanc or Pinot Grigio, De Wetshof Estate brand
- 1 kg mussels fresh
- 250 ml cream
- 1 Tbsp parsley chopped, fresh
- lemon zest optional, finely grated, light scattering
- 2 tsp lemon juice optional
Instructions
- In a large heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes.
- Add the garlic and thyme stalks and cook for about another minute over medium-high heat but keep stirring to prevent the garlic from going brown.
- Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
- Scoop the mussels and thyme stalks out of the pot with a slotted spoon and set aside. Discard the thyme and any mussels that have not opened.
- Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken.
- Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or 2.
- Sprinkle over the remaining parsley and lemon zest and juice if you are using it serve immediately with the crusty bread and a glass of Chardonnay.
Notes
- Serve these mussels as a starter for 4 people or as a main course for 2
- Storage Instructions for Steamed Mussels
- Refrigeration: Transfer the cooled mussels and broth to an airtight container. Store in the fridge and consume within 1–2 days.
- Reheating: Gently reheat mussels in their broth over low heat until just warmed through. Avoid boiling to prevent toughness.
- Freezing (Not Recommended): Mussels can become rubbery when frozen and reheated. If necessary, freeze only the broth and use fresh mussels when serving.
- Discard If: Mussels have an off smell, appear dry, or have broken shells. Never store mussels at room temperature.
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