Tender mussels in a creamy white wine broth infused with garlic, shallots, and fresh herbs for a quick seafood meal.
# What You'll Need:
→ Seafood
01 - 2 lbs fresh mussels, scrubbed and debearded
→ Aromatics
02 - 2 tablespoons unsalted butter
03 - 2 shallots, finely chopped
04 - 4 garlic cloves, minced
→ Liquids
05 - 1 cup dry white wine
06 - 1 cup heavy cream
07 - 1/2 cup fish or chicken stock
→ Herbs and Seasoning
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon sea salt
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
→ To Serve (optional)
12 - Crusty bread or gluten-free baguette
13 - Lemon wedges
# How-To Steps:
01 - Rinse mussels under cold water, removing any with cracked shells or those remaining open after a gentle tap.
02 - Melt butter in a large pot over medium heat. Add shallots and cook for 2 minutes until translucent, then add garlic and sauté for 1 minute until fragrant.
03 - Pour in white wine, bring to a simmer, and cook for 2 minutes to evaporate alcohol.
04 - Add mussels to the pot, cover, and steam for 5 to 7 minutes, shaking occasionally, until shells open.
05 - Transfer opened mussels to a large bowl using a slotted spoon. Discard any unopened mussels.
06 - Stir fish or chicken stock and heavy cream into the pot. Simmer gently for 3 to 4 minutes to thicken, then season with salt, pepper, parsley, and thyme.
07 - Return mussels to the pot, toss gently to coat in the creamy broth, and heat through for 1 to 2 minutes.
08 - Ladle mussels and broth into bowls. Garnish with extra parsley and lemon wedges, offering crusty bread for dipping.
