Disclosure: This post is sponsored by Calphalon. All opinions are my own.
Summer is a popular time to travel. The kids are out of school and the weather is great. But, sometimes travel isn’t always possible for whatever reason. So, why not bring the world to your kitchen?!
Steamed mussels were one of my favorite dishes that I had in Paris. In this version, they’re cooked in a rich white wine cream sauce with fresh garlic and shallots. For me, It’s so important to cook seasonally and use fresh ingredients in this recipe.
How is the Steamed Mussels with White Wine Cream Sauce made?
To make this delicious French inspired dish, start with 2 pounds of fresh mussels. Rinse and scrub the mussels well, and pull off any beards coming out of them. The “beard” of a mussel is the clump of fibers that comes out from the shell. You want to make sure they are all removed before cooking them.
If any mussels are partly open, run them under cold water or gently tap them. If they do not close on their own, they are most likely no longer alive and throw them away. You do not want to eat these.
Sauté fresh garlic and shallots in butter. Add in the mussels, white wine, and a squeeze of lemon and cook for a few minutes. Then add the heavy cream and cook a minute or more longer. Season the dish with salt and pepper and serve with toasted French bread.
What was the Steamed Mussels with White Wine Cream Sauce cooked in?
The whole dish was cooked in the 3 qt Saute Pan from the new Calphalon® Premier Nonstick Cookware!
Calphalon Premier™ Hard-Anodized Cookware with new MineralShield™ nonstick technology is 5X more durable than the previous generation of Calphalon Classic™ Nonstick Cookware.
You can cook all types of dishes with any ingredients without the worry of any sticking or scratching issues. The durable, 3-layer nonstick interior is tough enough to withstand metal utensils and normal everyday use. And the pans are dishwasher-safe for easy cleanup.
The Calphalon® Premier cookware set is availabile at Calphalon.com
Now it’s so easy to elevate your cooking this summer with Calphalon Premier™!
Making this Steamed Mussels with White Wine Cream Sauce dish will make you feel like you’re dining in Paris without actually being there. This is the Summer dish to make at home!
Commonly Asked Questions:
What type of white wine is best in this dish?
Using a dry white wine is better than a sweet wine. Crisp dry white wines, such as Pinot Grigio, add a fruity, mineral character that is perfect for cooking seafood.
Can steamed mussels be reheated?
You can reheat mussels by removing them from their shells and microwaving them in 10 second increments on a plate or bowl covered with a damp paper towel.
What goes with steamed mussels?
You can serve the mussels with Toasted Baguettes, pasta, or as the French serve, pomme frites, which translates to French fries.
Which mussels do you throw away?
Any mussel that isn’t closed before they are cooked, or doesn’t close when you tap it, needs to be thrown out.
Why can’t you eat unopened mussels?
An open mussel is a dead mussel, and one dead mussel can ruin the whole pot.
Here are other international themed dishes perfect for a Summer dinner:
Steamed Mussels with White Wine Cream Sauce
Steamed Mussels in a rich white wine cream sauce with fresh garlic and shallots
Ingredients
- 2 lbs mussels, scrubbed and debearded
- 3 tbsp unsalted butter
- 1 small shallot, thinly sliced
- 5-6 cloves garlic, minced
- 1 sprig thyme
- 1/2 lemon
- 1 cup dry white wine
- 2/3 cup heavy cream
- 1/2 cup roughly chopped fresh flat-leaf parsley
- Salt & pepper to taste
Instructions
- Rinse and scrub the mussels, and pull off any beards coming out of them. If any mussels are partly open, run them under cold water or tap them. If they do not close on their own, they are most likely no longer alive and throw them away.In the Calphalon Premier™ 3-quart Saute Pan over medium heat, melt the butter. Add the shallots, garlic and thyme, and sauté, stirring, until soft and fragrant, about 5 minutes.Add the mussels to the pan. Season with about a teaspoon each of salt and pepper. Squeeze 1/2 of lemon, then pour the wine over the mussels. Cover the pan with a lid and cook for 4 to 5 minutes. Pour heavy cream over the mussels, cover the pan again and cook for an additional 1-2 minutes or until most of the mussels have opened. If there are many mussels still closed, cook for another minute. Remove the lid, sprinkle with chopped parsley and serve!
