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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
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Ingredients
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1 tablespoon
extra-virgin olive oil
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1
large shallot, minced
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3
garlic cloves, minced
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1 pinch
red pepper flakes
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1/2 cup
white wine (editor's note: dry is best here)
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1/4 cup
heavy cream
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2 tablespoons
unsalted butter
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1 pound
mussels, cleaned
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1 handful
chopped parsley, plus more for serving
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1 pinch
kosher salt, plus more to taste
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1 pinch
freshly ground black pepper, plus more to taste
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1
lemon, zested and juiced
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Crusty bread, for serving
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Lemon wedges, for serving
Directions
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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.
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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.
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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.
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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!
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