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Steamed Mussels with White Wine Cream Sauce

Steamed Mussels in a rich white wine cream sauce with fresh garlic and shallots
Course Main Course
Cuisine French
Keyword easy mussels recipe, french dish, mussels, mussels and pomme frites, steamed mussels, tomato cream sauce
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings

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!