Prep 10 mins
Cook 15 mins
After having a wonderful dinner of mussels in a Seattle restaurant, I came home and tried to replicate the lovely dish. After several attempts at replication, I came up with one as close as I could. It is very nice and flavorful. Be sure to serve with a crusty bread to mop up the lovely broth.
- 6 tablespoons butter
- 2 tablespoons olive oil
- 1⁄4 teaspoon red pepper flakes
- 6 shallots, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 4 1⁄2 lbs mussels, scrubbed
- 2 tablespoons lemon juice
- 1 cup white wine
- 1 cup heavy whipping cream
- 1⁄4 cup parsley, chopped
- In are large dutch oven, heat oil.
- Add 4 tbsp butter and melt.
- Add red pepper flakes, shallots and garlic. Sauté until tender and starting to become golden.
- Add lemon juice, wine, cream and parsley. Stir well to combine.
- Add mussels and stir again.
- Cover dutch oven, and simmer for 8 minutes.
- Uncover dutch oven and remove mussels to bowls and keep warm.
- Turn heat to high, and simmer down liquid in dutch oven until reduced by half.
- Stir in remaining butter.
- When butter is well combined, pour broth over mussels.
- Serve immediately.
Wow! I am replete ... Bought a kilo of enormous mussels on the half shell, then turned to Zaar for a Marinière recipe. Expat, I used yours, and it was GREAT!! At the end, with the sauce simmering, I added a tiny bit of salt and extra lemon juice. My husband is now polishing off the rest ... Fortunately I bought a wonderful fresh European-style bread today. And I made a salad. Thank you for a deeelicious recipe!! Zee in South Africa.