Steamed Mussels With White Wine And Cream

Steamed Mussels with White Wine and Cream

Serves 4

Ingredients

  • 2 tablespoons unsalted butter (divided use)
  • 2 shallots (thinly sliced)
  • 3 cloves garlic (minced)
  • 1/3 cup dry white wine
  • 3 pounds mussels (scrubbed and beards removed)
  • 1/2 cup heavy whipping cream
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 3 sprigs flat-leaf parsley (leaves removed and chopped)
  • OPTIONAL (for serving):
  • Crusty bread

Directions

  1. In a large saucepan over medium heat, melt 1 tablespoon butter. Add shallots and sauté 1 to 2 minutes. Stir in garlic. Add wine and mussels. Cover, bring to a boil, and cook 5 minutes or until shells open. Discard any mussels that do not open.
  2. Remove steamed mussels to serving plates and keep warm. Meanwhile, add cream to cooking broth and reduce by half. Whisk remaining butter into sauce. Add salt and pepper, to taste.
  3. Spoon sauce over mussels. Sprinkle with parsley and serve at once with crusty bread.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 330
  • Fat: 20.0 g
  • Saturated Fat: 11.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 95.0 mg
  • Sodium: 540.0 mg
  • Carbohydrates: 11.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 2.0 g
  • Protein: 22.0 g