How do I know if the mussels are fresh?

Fresh mussels should have tightly closed shells or close when tapped. Discard any that remain open or have cracked shells.

Can I substitute the white wine in the broth?

Yes, you can use fish or chicken stock with a splash of lemon juice or vinegar to mimic acidity if avoiding alcohol.

Rinse mussels under cold water, scrub the shells, and remove the beard by pulling it out firmly.

Steam mussels for about 5 to 7 minutes until the shells open wide, indicating they are cooked.

Fresh parsley and thyme provide a fragrant, earthy balance that enhances the broth’s richness.

Yes, substitute heavy cream with coconut cream or similar plant-based alternatives for a dairy-free option.

Tender mussels steamed in a fragrant, creamy white wine broth with garlic, shallots, and fresh herbs—perfect for a quick yet elegant seafood dinner.

This classic recipe quickly became a family favorite for its richness and ease of preparation.

Seafood: 2 lbs (900 g) fresh mussels, scrubbed and debearded
Aromatics: 2 tablespoons unsalted butter, 2 shallots, finely chopped, 4 garlic cloves, minced
Liquids: 1 cup (240 ml) dry white wine, 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) fish or chicken stock
Herbs and Seasoning: 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon sea salt, 2 tablespoons fresh parsley, chopped, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
To Serve (optional): Crusty bread or gluten-free baguette, Lemon wedges

Step 1:: Rinse the mussels under cold water, discarding any with cracked shells or those that remain open after a gentle tap.
Step 2:: In a large pot or Dutch oven, melt the butter over medium heat. Add shallots and sauté for 2 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
Step 3:: Pour in the white wine and bring to a simmer. Let cook for 2 minutes to allow alcohol to evaporate.
Step 4:: Add the mussels to the pot. Cover and steam for 5 7 minutes shaking the pot occasionally until mussels open.
Step 5:: Remove mussels with a slotted spoon to a large bowl discarding any that have not opened.
Step 6:: Stir in the stock and cream to the pot. Simmer for 3 4 minutes to thicken slightly. Season with salt pepper parsley and thyme.
Step 7:: Return mussels to the pot toss gently to coat in the creamy broth and heat through for 1 2 minutes.
Step 8:: Serve immediately in large bowls with plenty of broth garnished with extra parsley and lemon wedges. Offer crusty bread for dipping.

Sharing this dish at family dinners always brings stories and laughter, making it more memorable.

Pair with a crisp Sauvignon Blanc or Muscadet and crusty gluten-free bread to soak up the flavorful broth.

For a dairy-free option substitute heavy cream with coconut cream and add a pinch of red pepper flakes for heat.

Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the stove.

This classic creamy mussels recipe is quick, flavorful and perfect for any seafood lover looking for an elegant meal at home.

→ How do I know if the mussels are fresh?: Fresh mussels should have tightly closed shells or close when tapped. Discard any that remain open or have cracked shells.
→ Can I substitute the white wine in the broth?: Yes, you can use fish or chicken stock with a splash of lemon juice or vinegar to mimic acidity if avoiding alcohol.
→ What is the best way to clean mussels before cooking?: Rinse mussels under cold water, scrub the shells, and remove the beard by pulling it out firmly.
→ How long should mussels be steamed?: Steam mussels for about 5 to 7 minutes until the shells open wide, indicating they are cooked.
→ What herbs complement the creamy mussels best?: Fresh parsley and thyme provide a fragrant, earthy balance that enhances the broth’s richness.
→ Can this dish be made dairy-free?: Yes, substitute heavy cream with coconut cream or similar plant-based alternatives for a dairy-free option.