Description
These Butter Garlic Mussels in White Wine Cream Sauce is made with mussels, butter, garlic cloves, onion, white wine, heavy cream, lemon, and parsley.
Ingredients
Scale
- 2 pounds scrubbed and debearded mussels
- 3 tablespoons salted butter
- 6 garlic cloves, minced
- 1 yellow onion, diced
- 1 1/2 cup dry white wine
- 1/2 cup heavy cream
- Juice 1 lemon
- 1 lemon, cut into wedges
- 1/3 cup parsley, chopped
Instructions
- In a deep lidded saucepan on medium heat, add the butter and wait for it to melt.
- Add the onion and cook until soft, about 5 minutes. Toss in the garlic and cook until fragrant, about one minute.
- Pour in the white wine, cream and lemon juice and wait for it to boil.
- Add the mussels and lime wedges. Stir, cover and cook for 10 minutes, until the mussels open.
- Remove from heat and toss any mussels that haven’t opened. Garnish with parsley and extra lemon juice, if needed.
Notes
I like to put my mussels in a bowl of cold salted water to irritate the mussels. After 30 minutes, I individually scrub and debeard each mussel.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
