Mussels in Creamy Sauce
Tender mussels cooked in a rich and creamy garlic sauce, perfect for a sophisticated appetizer or main course.
Ingredients
- 1 kg fresh mussels cleaned and debearded
- 2 tablespoons butter
- 2 garlic cloves minced
- 1/2 cup white wine optional, or substitute with seafood stock
- 1 cup heavy cream
- 1/4 cup chicken or seafood stock
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt adjust based on mussels’ saltiness
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
- Heat butter in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in the white wine or seafood stock and bring to a gentle boil.
- Add the mussels to the pot, cover, and cook for 5 minutes until the mussels open. Discard any that remain closed.
- Remove the mussels and set aside, keeping them warm.
- Stir in the cream, chicken stock, Dijon mustard, black pepper, and salt to the pot. Let the sauce simmer for 3-4 minutes until slightly thickened.
- Return the mussels to the pot and toss gently to coat them in the sauce.
- Serve immediately, garnished with fresh parsley and lemon wedges.
NUTRITION FACTS (Per Serving)
Calories: 350 kcal
Carbs: 8 g
Fat: 18 g
Protein: 30 g