Mussels in Garlic Cream Sauce
We’ve shared a couple of recipes with mussels as they are a favorite around here. This version is one we experimented with a few times to get the tastes we wanted in a creamy garlic sauce. It is originally a recipe from Leite’s Culinaria. It’s super easy to make, all in one pan and pulled together in less than 30 minutes. This gave us our next adventure using one of our new Hestan NanoBond® pans.
These Hestan pans are incredible allowing us to continue to grow as home chefs . The dish starts with melting butter in the pan. For this we used the Essential Skillet, a combination of a skillet and saucepan.
The butter melts in no time but we learned we need to really watch our heat so not to burn the butter.
Next add the chopped onion.
While simmering, add the garlic, the crushed bouillon cube (note we used chicken bouillon on this day) and lemon juice.
The wine is added next, as it will be the juice that steams the mussels. Once the sauce returns to just a boil, add the cold mussels. Be sure to keep them cold until they go into the pan to ensure no mussel prematurely opens. Cover tightly with a lid. Let them steam for 3-4 minutes. Resist the urge to peek so not to let the steam out that is opening the mussels.
Within minutes they are all open, steaming in that garlicy, wine and butter sauce.
Reduce the heat to low and add the cream, pepper and parsley. Bring to a slow simmer. Let cook for 2-3 minutes more. Serve at once with lemon wedges.
Serve as an appetizer or with a simple meal.
On this night we had a couple of scallops over a bed of lettuce dressed in lemon and butter. We also had grilled bread and a baked tomato. Overall it was a great, easy meal.
We love our new Hestan pans. See more about them: HERE
Mussels in a Creamy White Wine Garlic Cream Sauce
Ingredients
- 4 tablespoons salted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 vegetable bouillon cube, crushed
- 2 tablespoons freshly squeezed lemon juice
- 4 lbs fresh mussels
- 1 1/2 cups dry white wine
- 1 1/4 cups heavy cream
- 1-2 tablespoons chopped parsley
- Freshly ground black pepper
- Lemon wedges for serving
Instructions
- In a large pot over medium heat, melt the butter. Add the onion. Saute until soft about 6-7 minutes. Add the garlic, crumbled bouillon cube and lemon juice.
- Increase the heat, add the wine. Bring to just a boil and add the cold mussels. Cover immediately. The wine will create steam, allowing the mussels to open. Keep covered about 3-4 minutes. Lift the lid. Most mussels should be open.
- Reduce the temperature to low and add the heavy cream, parsley and black pepper. Slowly bring up the temperature until the sauce starts to bubble.
- Gently simmer about 2 minutes more. Any mussels not open should be discarded.
- Serve at once with lemon wedges on the side and warm bread for dipping. Enjoy!
Simple, bacon wrapped shrimp with remoulade sauce, a classic and versatile condiment that adds a burst of flavor. The sauce works well with a variety of dishes.