Recipes

Steamed Mussels With White Wine And Cream

The Daily Meal Contributors|

Steamed Mussels With White Wine And Cream
5 (2 ratings)
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This classic preparation for mussels is so easy yet so elegant. Serve this for a few folks as an appetizer or make it a dinner for one. Warm up some garlic bread to sop up the flavorful broth. — Recipe courtesy Executive Chef Dylan Harrigan of The Maine Catch in Ogunquit, Maine.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
2
Mussels with wine and cream recipe from The Maine Catch restaurant
Total time: 20 minutes
Ingredients
  • 2 tablespoon olive oil
  • 1 ounce julienne leeks
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 pound fresh mussels
  • 1/2 cup white wine (like chablis)
  • 1/4 cup heavy cream
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped basil
  • 1/2 teaspoon chopped thyme leaves
  • salt and pepper to taste
Directions
  1. Step 1: In a medium sauté pan over medium heat, add 2 tablespoons olive oil. Once the oil is warm, add 1 ounce julienne leeks, 1 tablespoon minced garlic and 1 shallots. Let them cook until softened, about 1 minute.
  2. Step 2: Add 1 pound mussels and 1/2 cup white wine and simmer until the mussels open, about 5 minutes.
  3. Step 3: Once the mussels open and the wine has reduced by half, add 1/4 cup heavy cream, 1 teaspoon chopped parsley, 1 teaspoon chopped basil and 1/2 teaspoon chopped thyme. Cook until the sauce makes large glossy bubbles.
  4. Step 4: Remove from the heat and season with salt and pepper to taste. Serve immediately with plenty of crusty bread.
 
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