Mussels with Cream Sauce is an elegant dinner perfect for date night, but you’ll be surprised at how easy it is to make! Fresh mussels are steamed in white wine and finished with a creamy basil sauce, ideal for serving with crusty bread.
Easy Mussels with Cream Sauce Recipe
If mussels are the dish you reserve to order at restaurants, this recipe will change your mind! I love making mussels at home. Because you can cook it in minutes. But mussels always make dinner extra special. (These boozy mussels are another favorite.) This easy seafood recipe starts by steaming mussels in white wine, then finishes with a creamy, flavorful sauce made with fresh basil, garlic, Parmesan cheese and a little half-and-half.
Why it’s worth making mussels at home
There is a great Italian restaurant near my house that makes the most amazing mussels. Since it contains a lot of butter and oil, the calories must be enormous. I was inspired to remake this dish on a lighter note and the results were great! Serve with crusty bread to soak up the delicious sauce.
- Quick Cooking: Mussels cook in just a few minutes, so you can make them even on a weeknight.
- Great for entertainment: Even though the cooking time is quick, it is a great dish to serve to guests!
- Rich but not heavy: Using half-and-half keeps the sauce creamy without being high in calories.
- Full of Flavor: White wine, garlic, basil, and Parmesan cheese create a sauce you’ll want to eat with a spoon.
materials needed
Below are the ingredients for mussels in cream sauce. See recipe card for exact measurements.
- butter Used for roasting aromatics.
- shallot It adds a soft and sweet onion flavor.
- garlic: Use both minced and whole garlic.
- Fresh mussels: Live mussels can be stored in an open bowl covered with a damp cloth in the refrigerator for several days.
- Light white wine: Sauvignon Blanc goes well here.
- half and half Try to make a creamy sauce that isn’t too heavy.
- fresh basil It adds a bright and refreshing taste.
- extra virgin olive oil It’s mixed into the sauce.
- Parmesan Cheese: Freshly ground ones are best because they melt more smoothly into creamy sauces.
- salt and pepper gustation.
How to make mussels in cream sauce
This mussels recipe consists of a few simple steps. Full instructions can be found in the recipe card.
- Clean the mussels: Rinse the shells in cold water and remove the silk. Discard the cracked mussels.
- Steam the mussels: Melt the butter in a large saucepan. Add shallots and minced garlic and cook until soft. Pour in the wine and bring to a boil. Add the mussels, cover, and cook until they open, about 4 to 6 minutes.
- Remove mussels: Transfer opened mussels to a serving bowl and discard any closed mussels.
- Start source: Add half-and-half to the cooking liquid and simmer for a few minutes.
- Mix the basil mixture: In a blender, combine basil, Parmesan cheese, olive oil, remaining half, and whole garlic. Mix until smooth.
- Complete source: Stir basil mixture into pot. Season with salt and pepper and simmer for a few more minutes until slightly thickened.
- provide: Pour the sauce over the mussels and serve immediately.
produce: night soil
Serving Size: 14 sea mussel
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Wash the mussels in cold water to remove any silk. Discard cracked or unopened shells.
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Melt the butter in a large saucepan. Add the shallots and 1 clove of minced garlic and sauté for about 3 minutes. Add wine and boil.
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Add the mussels and cover until the mussels open, about 4 to 6 minutes.
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Once the mussels are cooked, scoop them out with a slotted spoon. Discard any unopened mussels.
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Add 1/4 cup half & half to the wine and simmer for about 3-4 minutes.
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Place basil puree, Parmesan cheese, olive oil, remaining half and half, and garlic in blender.
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Add the cream to the skillet, season with salt and pepper and simmer for a few more minutes.
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Pour over mussels.
Final step:
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clothing material: 14 sea mussel, calorie: 484.5 calorie, carbohydrate: 17 g, protein: 40 g, province: 26 g, Saturated Fat: 9 g, Cholesterol: 114.5 mg, sodium: 10121 mg, fiber: 0.5 g, sugar: 2.5 g
Tips from Gina’s Test Kitchen
- Use fresh mussels: Start with the best mussels you can buy! Fresh mussels have a clean, salty taste and never a fishy smell.
- Discard damaged mussels: Discard any cracked mussels before cooking and any that remain closed after cooking.
- Don’t overcook: If mussels are cooked too long, they become tough. Remove as soon as you open it.
Storage and reheating
- refrigerator: Although best eaten right away, leftover mussels can be stored in an airtight container for up to 2 days.
- To reheat: Warm it slowly on the stovetop over low heat. Avoid boiling. The mussels may become tough and the sauce may separate.
