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Ryan and I made these mussels with white wine cream sauce over the weekend with leftover white wine. I needed some white wine for David Lebovitz’s mustard chicken on Friday night, and since I don’t like to drink wine, I decided to make this quick and easy (and delicious) recipe which used up the rest.
Make sure to eat these mussels with white wine cream sauce with a loaf of crusty bread, since the sauce is packed with flavour. Just a bit of thyme and a bay leaf, in addition to some shallots and garlic, infuses regular white wine. When combined with the mussel liquor and some cream, the result is decadent and absolutely moreish. This is one of those recipes where the whole is greater than just the sum of its parts.
As with any mollusc, discard any raw mussels that do not close when you tap them – these are most likely dead. After cooking, however, the opposite is true: discard any cooked mussels that have not opened. Amazingly, in the two pounds of Prince Edward Island mussels that I bought here, we only discarded two!
- 1 Tbsp butter
- 3 shallots, minced
- 1 clove garlic, minced
- ½ tsp dried thyme
- 1 bay leaf
- 1½ cups white wine
- 2 lbs mussels
- ½ cup heavy cream
- salt and pepper, to taste
- 2 Tbsp chopped parsley
- Scrub the mussels clean and remove any beards. Discard any that don't close when you tap them.
- In a large pot, melt the butter over medium heat.
- Add the shallots and cook, stirring occasionally, for 3 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the thyme, bay leaf, and white wine. Bring to a boil.
- Add the mussels and cover the pot; cook for about 5 minutes.
- Once cooked, discard any mussels that haven't opened.
- Add the cream, salt, and pepper to taste.
- Stir in the parsley and serve with a crusty baguette.
My all time favorite meal when I lived in France was mussels in white wine cream sauce. They were served so casually with a basket of fries and a pint of beer! I’ve never made them at home before, but your recipe has inspired me to give it a go! Thanks so much for the post! Can’t wait to try it out!
These look fantastic!!
I would love to have you hop over and join the fun at Inspire Us Tuesday! (http://twolittlecavaliers.com/2015/06/inspire-us-tuesdays-peaches-for-everyone.html)
I absolutely love this! Thanks for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm. We can’t wait to party with you! Lou Lou Girls
Just made them for my son’s, 12 & 9….. They loved them…didn’t have a bay leaf, didn’t have any parsley. Used 600ml white wine, more butter lighter cream, off piste with the recipe but it’s what I had in the cupboard…..absolutely delicious……
Just made them for my son’s, 12 & 9….. They loved them…didn’t have a bay leaf, didn’t have any parsley. Used 600ml white wine, more butter lighter cream, off piste with the recipe but it’s what I had in the cupboard…..absolutely delicious…… Didn’t have to discard any mussels
I’m glad these were a hit!