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Ingredients
  

  • 1 lb mussels fresh or frozen
  • 1/2-1 cup heavy cream
  • 1/4 cup white wine
  • 1 small shallot chopped
  • 1 tbsp garlic minced
  • 1 tbsp unsalted butter
  • 2 tsp salt
  • 2 tsp pepper
  • lemon slices
  • parsley chopped

Instructions
 

  • Heat your pan to medium low heat and add your butter, shallot, salt and pepper. Cook til shallots are translucent about 5 minutes.
  • Add your garlic, cook 3 minutes. Pour in your wine, reduce for 5 minutes.
  • Pour in your heavy cream, reduce for 3-5 minutes. Should be a thick creamy consistency. Taste for seasoning.
  • Add in your mussels. If frozen, cook for 3 minutes to just heat up. If fresh, cook until mussels open up. About 5 minutes. Turn off heat and top with fresh parsley. Serve with some crusty bread and enjoy!

Notes

Just to put this out there! I’m not here for the frozen BUT I found a great brand that sells cooked, frozen and vacuum sealed mussels. They were actually delicious! Fresh is always the best but these frozen mussels I found was a awesome substitute.