Creamy Garlic Mussels
Method
Clean the mussels: Rinse the mussels under cold water. Discard any that are open and do not close when tapped. Scrub the shells clean and remove the beards if needed.
Cook the garlic: In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Steam the mussels: Pour in the white wine and bring to a simmer. Add the mussels, cover the pot, and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any that remain closed.
Make the sauce: Remove the mussels from the pot and set aside. Stir the heavy cream into the pot and simmer for 2 minutes. Season with salt and pepper to taste.
Serve: Return the mussels to the pot and toss gently in the sauce. Transfer to a large serving bowl and garnish with fresh parsley.
Pair with a side of garlic bread and a fresh green salad.
Nutrition Facts
Per serving
