Ingredients:

  • 2 lbs (900g) fresh mussels, scrubbed and debearded
  • 2 tablespoons (30ml) olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 cup (240ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) heavy cream (optional)
  • 1/4 cup (packed) fresh parsley, chopped
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Clean and debeard the mussels under cold, running water. Discard any mussels that are open and do not close when tapped.
  2. Heat olive oil in a large pot over medium heat. Add shallots and cook until softened. Add garlic and cook until fragrant, being careful not to brown it.
  3. Pour in the white wine and bring to a simmer. Cook for a few minutes to reduce slightly.
  4. Add the mussels to the pot, cover tightly, and steam for 5-7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
  5. Stir in heavy cream (if using) and butter. Season with salt and pepper to taste.
  6. Stir in the fresh parsley. Serve immediately with lemon wedges (optional) and crusty bread for dipping. Enjoy this delicious mussels recipe!