Ingredients for Mussels In Wine And Cream
- 2 pounds fresh mussels, scrubbed and debearded
- 1/2 cup finely chopped shallots
- 1/4 cup chopped fresh parsley
- Garlic
- Fresh Cream
- 1 bay leaf
- Dry White Wine
- 1/2 cup water
- 2 tablespoons olive oil
- Butter
- Ground Black Pepper
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How to Make Mussels In Wine And Cream
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and shallots; cook until softened and translucent, about 3-5 minutes.
- Pour in water and white wine. Add bay leaf and parsley. Bring to a simmer.
- Add mussels to the skillet. Season with black pepper.
- Pour heavy cream over the mussels. Cover the skillet with a lid and cook over medium-high heat.
- Once the liquid begins to steam, continue cooking, shaking the pan frequently, until most of the mussel shells have opened (about 3-4 minutes). Do not let the liquid boil vigorously.
- Discard any mussels that do not open. Remove from heat immediately.
- Serve immediately in bowls, spooning plenty of sauce over the mussels. Serve with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
5g
Fat
273g
Carbs
10g
