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.
Photo: Classic French Mussels Recipe















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By Rhonda_C
Texas
on March 17, 2013
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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
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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
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@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!
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