Prep 15 mins
Cook 25 mins
First made for us by friends, my husband has made this at home several times since. No doubt this is rich, but we can't resist having it a couple times a month when mussels are in season.
- 3 lbs mussels, cleaned and debearded
- 1 cup white wine
- 4 tablespoons sweet butter, divided
- 2 -3 shallots, chopped very fine
- 6 -8 garlic cloves, chopped very fine
- 1⁄4 cup celery leaves, chopped very fine
- 1⁄4 cup parsley, chopped very fine
- 1 pint heavy whipping cream
- In a large pot over medium heat, place wine and 1/4 stick butter.
- Add the shallots, garlic, celery leaves, and parsley and simmer.
- Place mussels in a bamboo steamer above the pot.
- Cover and let the mussels steam until they are all open, 10 to 20 minutes.
- When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
- During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
- When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
- (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
- Pour the cream sauce over the mussels and enjoy!
My review isn't showing, so I will do this again....THIS RECIPE IS DELICIOUS!! I used the entire pint of cream, and it was heaven! Definiately will make this again!!!
Great! Easy! Will make again. Bread is completely necessary. Served with braised mustard greens. Thank you!
What a different taste for mussels. We loved them. Cooked exactly to the recipe but with only half of the mussels. My only letdown was that I didn't have some crusty bread for the remainder of the sauce... Will definitely make these again & remember the bread. 10 Stars.