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Steamed Mussels Recipe (Italian Style)

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  • Author: Maxine Dubois
  • Total Time: 45 minutes
  • Yield: 2 servings 1x


These Butter Garlic Mussels in White Wine Cream Sauce is made with mussels, butter, garlic cloves, onion, white wine, heavy cream, lemon, and parsley.


  • 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


  1. In a deep lidded saucepan on medium heat, add the butter and wait for it to melt.
  2. Add the onion and cook until soft, about 5 minutes. Toss in the garlic and cook until fragrant, about one minute.
  3. Pour in the white wine, cream and lemon juice and wait for it to boil.
  4. Add the mussels and lime wedges. Stir, cover and cook for 10 minutes, until the mussels open.
  5. Remove from heat and toss any mussels that haven’t opened. Garnish with parsley and extra lemon juice, if needed.


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