Garlic White Wine Mussels

Sometimes, you just can’t beat the classics! And these garlic white wine mussels are no exception.

For many, cooking mussels can feel intimidating, but we assure you, this recipe couldn’t be easier! It requires minimal ingredients and time. Simply de-beard your mussels, steam in a heavenly mix of butter, garlic, white wine, and lemon, then serve alongside a few pieces of fresh, crusty bread or oven-baked fries. They truly make for an affordable, yet seemingly luxurious, feast! 

Servings: 2 people

Prep Time: ~15 mins | Cook Time: ~10 mins

Ingredients

• 2 tbsp salted butter
• 1 large shallot, finely diced
• 2 cloves garlic, finely diced
• Zest and juice of 1 lemon
• 2 pounds live mussels, beards removed
• ½ cup dry white wine
• ¼ cup chicken or vegetable stock
• ¼ cup heavy cream
• A handful of fresh parsley, finely chopped
• Salt and pepper to taste
• Optional: fresh crusty bread, lemon wedges or fries for serving.

Directions

1. Melt the butter in a large pot over medium-high heat.
2. Add the shallot and cook for a few minutes or until slightly softened. Add the garlic and cook for a minute or so until fragrant.
3. Deglaze the pot with the white wine, then add the stock, lemon zest, lemon juice, and mussels. Cover and allow the mussels to steam with the lid on for around 6-8 minutes.
4. Once the mussels have all opened, reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Then, season with salt, pepper, and parsley. 
5. Remove from the heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!

Notes

• The heavy cream can be substituted with half-and-half for a lighter broth. However, to prevent the milk solids in the half-and-half from splitting, you will want to carefully temper the milk by slowly introducing broth to the milk first, stirring as you go.

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