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Mussels in Creamy Sauce

Tender mussels cooked in a rich and creamy garlic sauce, perfect for a sophisticated appetizer or main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

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