Mussels In A Creamy White Wine Garlic Sauce Recipe

I recently prepared a Mussels in Sauce recipe that captivated me with a blend of tender mussels, sizzling garlic and crisp white wine. I added hints of heavy cream, olive oil and parsley for a fresh finish. This elegant seafood creation is a perfect option for an impressive dinner.

I recently whipped up this Mussels In A Creamy White Wine Garlic Sauce dish that turned out so good I had to share it. It all started when I decided to try something new for dinner.

I used 2 pounds of mussels, cleaned and debearded, and sautéed them with 2 tablespoons of olive oil, 6 cloves of minced garlic and a small chopped shallot. Once the aroma filled my kitchen it was hard to resist adding a cup of dry white wine and letting it reduce.

Then I tossed in 1/2 cup of heavy cream and 1/2 cup of chicken broth to get that perfect creamy texture. A pinch of red pepper flakes, salt and pepper brought a slight kick to the dish and a sprinkling of fresh parsley on top made it pop.

I served it with tons of crusty bread, perfect for soaking up every bit of that luscious Mussels Sauce. Enjoy this unique twist on a classic French Seafood dish!

Why I Like this Recipe

I love this recipe because it’s got this amazing combo of flavors that never fails to impress me. First, the garlic and shallots really bring out the depth in the creamy white wine sauce – it fills the kitchen with a smell that makes me hungry every time. Second, I enjoy how the mussels turn out super tender and juicy; it’s like every bite bursts with the sea’s taste. Third, the sauce’s mix of wine and cream hits the perfect balance, giving the dish a rich yet light feel that I can’t get enough of. And lastly, serving it with a pile of crusty bread soaks up the sauce and makes the whole meal extra satisfying.

These mussels in a creamy white wine garlic sauce r kinda awesome ‘cause they’re simple to whip up but still feel fancy enough for a special night. The white wine gives it a cool tang while the cream and garlic mess together to make a sauce that’s both rich and tasty. Plus, tossing in a bit of red pepper flake gives it a tiny kick that makes the whole thing even more exciting. Overall, it’s a meal that makes me feel like I’m treating myself, even when I’m just cooking at home.

Ingredients

• Mussels: packed with protein and a neat ocean flavor that makes the dish hearty and satisfying.
• Garlic: adds a punch of spice and aroma while offering antioxidants and natural disease-fighting compounds.
• Dry white wine: gives a light acidic tang and helps tenderize the mussels while infusing subtle fruity notes.
• Heavy cream: creates a rich and smooth texture with a hint of sweetness to balance out tangy elements.
• Chicken broth: provides a savory base full of flavor and adds moisture to keep everything well blended.

Ingredient Quantities

• 2 pounds mussels, cleaned and debearded
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1 small shallot, chopped
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Fresh lemon wedges (for serving)

How to Make this

1. Start by cleaning your mussels well and make sure all the beards are removed before you start cooking.

2. In a large pot, heat the olive oil over medium heat, then toss in the minced garlic and chopped shallot.

3. Cook the garlic and shallot until they get soft and a little golden, about 2-3 minutes.

4. If you’re using red pepper flakes, add them now to give a light kick.

5. Pour in the dry white wine, heavy cream, and chicken broth, then stir everything together.

6. Season the sauce with salt and pepper to taste and let it come to a gentle simmer.

7. Once simmering, add the mussels to the pot and cover with a lid.

8. Let the mussels steam for around 5 to 7 minutes, or until nearly all have opened (discard any that stay closed).

9. Stir in the chopped fresh parsley just before serving.

10. Serve hot with plenty of crusty bread and fresh lemon wedges on the side to squirt over the top. Enjoy!

Equipment Needed

1. A large pot with a lid
2. A colander or bowl for washing mussels
3. A cutting board
4. A chef’s knife for chopping garlic and shallot
5. Measuring cups and spoons
6. A stirring spoon or spatula
7. A serving bowl or plate for the bread and lemon wedges

FAQ

Mussels In A Creamy White Wine Garlic Sauce Recipe Substitutions and Variations

• If you’re out of heavy cream, try using half-and-half or full-fat coconut milk. They’ll give you a similar creamy taste.
• Don’t have dry white wine? Mix an extra 1/2 cup of chicken broth with a squeeze of lemon juice as a substitute.
• If you don’t like red pepper flakes, you can use a pinch of ground cayenne pepper for a touch of spice.
• Instead of olive oil, melted butter or even avocado oil works pretty well for sautéing the garlic and shallot.
• If you cant find chicken broth, vegetable broth is a great alternative that still delivers loads of flavor.

Pro Tips

1. Make sure you rinse and scrub your mussels real good before you cook. Any little bit of grit will ruin the whole dish so give it a good clean.
2. When you add the wine, let it bubble for a few minutes so the alcohol has time to cook off. This really helps the sauce come together.
3. If you like a little extra heat, don’t be scared to throw in a pinch more red pepper flakes. Adjust it to your taste and remember you can always add more later.
4. Let the cream and broth simmer just a bit after mixing in all the ingredients. That extra simmer time brings out a richer flavor in the sauce.