1/2 cup
white wine (editor's note: dry is best here)
1/4 cup
heavy cream
2 tablespoons
unsalted butter
1 pound
mussels, cleaned
1 handful
chopped parsley, plus more for serving
1 pinch
kosher salt, plus more to taste
1 pinch
freshly ground black pepper, plus more to taste
1
lemon, zested and juiced
Crusty bread, for serving
Lemon wedges, for serving
Directions
Wash your mussels under cool water, set aside. In a deep pot or Dutch oven with a lid, heat olive oil over medium heat. Add shallot, garlic, and red pepper flakes and cook until shallots are translucent and garlic is fragrant, 3 to 4 minutes. Season with salt and pepper.
Next, add the wine wine and reduce for 2 to 3 minutes. Then add in your cream and butter and heat until butter is melted.
Once your sauce is all combined and the butter is melted throughout, add in the mussels and stir well to toss with the sauce. Cover with a lid and steam until the mussels open, about 5 to 6 minutes.
Remove the lid and turn off the heat. Toss in chopped parsley, lemon zest, and lemon juice, and stir; serve with lemon wedges, fresh parsley, freshly cracked pepper and crusty bread to dip into all that saucy goodness!
Absolutely delicious! Super easy and a HUGE crowd pleaser. For my taste (and I will be making again!), I'm going to try doubling the amount of butter and cream. Thank you for the recipe, Lindsey.
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