Why You’ll Love This Recipe

Quick and Easy: From start to finish, this dish can be prepared in about 30 minutes, making it ideal for weeknight meals.
Flavorful: The combination of garlic, shallots, and a creamy sauce enhances the natural sweetness of the mussels.
Versatile: Pairs wonderfully with crusty bread, pasta, or a fresh salad, allowing for a variety of serving options.

Ingredients

1 lemon
3 tablespoons unsalted butter
5 cloves garlic, peeled and finely minced
2 shallots, peeled and finely chopped
Salt and black pepper
1 tablespoon all-purpose flour
½ cup clam juice or seafood stock
1 teaspoon Dijon mustard
1 cup heavy cream
2 pounds mussels, cleaned (rinsed and debearded)
A handful of parsley, finely minced
Crusty bread, sliced and toasted, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Lemon: Zest the lemon and set aside the zest. Juice half of the lemon, reserving the other half for serving.
Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic, chopped shallots, and lemon zest. Cook, stirring occasionally, until the shallots are translucent and fragrant, about 3-4 minutes.
Create the Base: Sprinkle the flour over the sautéed aromatics, stirring continuously to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the clam juice (or seafood stock) and Dijon mustard, ensuring a smooth mixture.
Add Cream: Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until slightly thickened. Season with salt and black pepper to taste.
Cook the Mussels: Increase the heat to medium-high and add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, occasionally shaking the pot, until all the mussels have opened. Discard any mussels that remain closed.
Finish and Serve: Stir in the chopped parsley and lemon juice. Taste and adjust seasoning if necessary. Serve the mussels in bowls, ladling the creamy sauce over them. Accompany with toasted crusty bread to soak up the delicious sauce.

Servings and Timing

Servings: This recipe serves 4 as a main course or 6 as an appetizer.
Preparation Time: Approximately 10 minutes
Cooking Time: Approximately 20 minutes

Variations

Add White Wine: Incorporate ½ cup of dry white wine along with the clam juice for added depth of flavor.
Spicy Kick: Add a pinch of red pepper flakes with the aromatics for a subtle heat.
Herb Substitutions: Substitute parsley with fresh basil or cilantro for a different flavor profile.

Storage/Reheating

Storage: Store any leftover mussels in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat the mussels in a saucepan over low heat until warmed through. Avoid boiling to prevent the mussels from becoming tough.

FAQs

1. Can I use frozen mussels for this recipe?

Yes, frozen mussels can be used. Ensure they are fully thawed and drained before cooking.

2. What can I substitute for clam juice?

Seafood stock or chicken broth can be used as substitutes for clam juice.

3. How do I know if a mussel is safe to eat?

Before cooking, discard any mussels with cracked shells or those that do not close when tapped. After cooking, discard any mussels that remain closed.

4. Can I make this dish dairy-free?

Yes, substitute butter with olive oil and heavy cream with coconut milk for a dairy-free version.

5. Is it necessary to debeard the mussels?

Yes, removing the beard (the fibrous tuft) ensures better texture and presentation.

6. Can I add other seafood to this dish?

Certainly, shrimp or clams can be added for a seafood medley. Adjust cooking times accordingly.

7. What type of bread pairs best with this dish?

A crusty baguette or sourdough bread is ideal for soaking up the creamy sauce.

8. Can I prepare the sauce in advance?

The sauce can be prepared in advance, but it’s best to cook the mussels just before serving for optimal freshness.

9. How can I thicken the sauce if it’s too thin?

Simmer the sauce uncovered to reduce it, or add a slurry of cornstarch and water, cooking until thickened.

10. What side dishes complement this meal?

A fresh green salad, roasted vegetables, or pasta make excellent side dishes for this mussel recipe.

Mussels in Cream Sauce, Garlic, and Lemon

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Creamy Garlic Mussels recipe is a quick, elegant dish perfect for weeknights or entertaining. Fresh mussels are simmered in a rich garlic and shallot cream sauce with lemon, Dijon mustard, and herbs. Serve with crusty bread to soak up the luscious sauce or pair with pasta or a fresh salad for a restaurant-quality meal at home.

Instructions

Prepare the Lemon:
Zest the lemon and juice half; reserve the other half for serving.
Sauté Aromatics:
In a large pot, melt butter over medium heat. Add garlic, shallots, and lemon zest. Cook for 3–4 minutes until fragrant and translucent.
Create the Base:
Sprinkle in the flour and stir continuously for 1–2 minutes. Slowly whisk in clam juice and Dijon mustard to form a smooth base.
Add Cream:
Stir in heavy cream. Simmer gently for 2–3 minutes until slightly thickened. Season with salt and black pepper.
Cook Mussels:
Increase heat to medium-high. Add mussels, cover, and cook for 5–7 minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.
Finish and Serve:
Stir in parsley and lemon juice. Taste and adjust seasoning. Serve in bowls with toasted crusty bread and remaining lemon wedges.

Notes

Add Wine: Use ½ cup dry white wine with the stock for added depth.
Spicy Option: Add red pepper flakes when sautéing aromatics.
Herb Swap: Replace parsley with basil or cilantro for a twist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sauté
Cuisine: French