Photo: Classic French Mussels Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 pounds mussels, cleaned
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 bunch fresh parsley, chopped
- Kosher salt
- Crusty bread, to serve
Directions
Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 27 reviews
By Rhonda_C
Texas
on March 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was sooooo good. I used a bit of chicken broth and evaporated milk in place of the cream because that is what I had in my pantry. It was very delicious. We recently had a mussel dish at a restaurant and I was wanting to duplicate it; this recipe was so close. Great discovery!
By Mndwg1
on February 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow!!!! I didn't think a recipe this simple could be this great. The only thing I did different was to add asparagus while the mussels were steaming, and the broth complimented it well. My wife, myself, and even our two year old loved it!
By banido21_5477470
Geneva, IL
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
@RebeccaLowene I love this recipe too, but I lighten the sauce sometimes by using low sodium reduced fat chicken broth instead of the cream. It's TO DIE FOR!
Read all 27 reviews