Ingredients for Mussels In Lemon Cream
- 4 tablespoons (2 ounces) butter
- Garlic Cloves
- Shallots
- 2 tablespoons chopped fresh parsley
- 6 tablespoons fresh lemon juice
- Tomatoes
- 2 pounds fresh mussels, scrubbed and debearded
- Dry White Wine
- Heavy Whipping Cream
- Lemon
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How to Make Mussels In Lemon Cream
- In a bowl, combine 2 tablespoons butter, 2 cloves minced garlic, 1/4 cup finely chopped shallot, 1 tablespoon chopped fresh parsley, 4 tablespoons fresh lemon juice, salt, and pepper to taste.
- In a Dutch oven or large pot, melt the herb butter over medium heat.
- Sauté the garlic and shallot until softened, about 3-5 minutes.
- Add 2 pounds of mussels to the pot and stir for 1 minute.
- Pour in 1/2 cup dry white wine, 3/4 cup heavy cream, the zest of 1 lemon, salt, and pepper to taste.
- Stir well to combine.
- Arrange thin lemon slices and 1/2 cup halved cherry or grape tomatoes on top of the mussels.
- Cover the pot and simmer until the mussels open, about 8-10 minutes. Discard any mussels that do not open.
- Remove the cooked mussels with a slotted spoon and transfer them to a serving dish.
- Increase the heat to high and bring the remaining sauce in the pot to a boil.
- Boil the sauce until reduced by 1/3, about 5 minutes.
- Stir in the remaining 1/4 cup heavy cream, 2 tablespoons lemon juice, and 1 tablespoon chopped fresh parsley.
- Boil for 1 minute more.
- Pour the sauce over the mussels in the serving dish.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
28g
Fat
266g
Carbs
21g
