Steamed Mussels with White Wine and Cream
Serves 4
This is a classic French dish that can be just as easily made with clams. Serve with warm crusty bread to sop up the delicious broth.
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
- 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.
- 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.
- 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