Creamy Garlic Mussels

Clean and debeard the 3 lb mussels, discarding any that are open or broken.

Melt the 3 tbsp butter in a large pot or Dutch oven over medium heat. Add the minced garlic and chopped shallots and cook until softened, about 5 minutes.

5 min

Pour in the 1 cup white wine and bring to a simmer. Let it reduce slightly for 2 minutes.

2 min

Add the mussels to the pot. Cover and steam for 7 minutes, or until the mussels have opened. Discard any unopened mussels.

7 min

Stir in the 0.5 cup heavy cream, 1 tbsp lemon juice, chopped parsley, 0.5 tsp of salt, and 0.25 tsp of black pepper. Simmer gently for 3 minutes until the sauce is slightly thickened.

3 min