Spicy Garlic Creamed Mussels
Spicy Garlic Creamed Mussels
Ingredients
- 2 pounds fresh mussels, scrubbed and de-bearded
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 tablespoon butter
- 1 loaf crusty bread, for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Inspect the mussels: discard any mussels that are open and do not close when tapped. Scrub the mussels thoroughly under cold running water and remove any 'beards' by pulling them firmly towards the hinge of the mussel.
⏱️ 10 min
- 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 3 min
- 3
Add the minced garlic and red pepper flakes to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce slightly for 1-2 minutes.
⏱️ 2 min
- 5
Add the cleaned mussels to the pot. Cover tightly and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that do not open.
⏱️ 7 min
- 6
Stir in the heavy cream and butter. Bring the sauce to a gentle simmer and cook for 1-2 minutes, allowing it to thicken slightly. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 7
Remove from heat and stir in the fresh chopped parsley. Serve immediately in large bowls with plenty of crusty bread for dipping into the delicious creamy sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Creamed Mussels
- 2 pounds fresh mussels, scrubbed and de-bearded
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 tablespoon butter
- 1 loaf crusty bread, for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Inspect the mussels: discard any mussels that are open and do not close when tapped. Scrub the mussels thoroughly under cold running water and remove any 'beards' by pulling them firmly towards the hinge of the mussel.
⏱️ 10 min - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 3 min - 3
Add the minced garlic and red pepper flakes to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce slightly for 1-2 minutes.
⏱️ 2 min - 5
Add the cleaned mussels to the pot. Cover tightly and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that do not open.
⏱️ 7 min - 6
Stir in the heavy cream and butter. Bring the sauce to a gentle simmer and cook for 1-2 minutes, allowing it to thicken slightly. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 7
Remove from heat and stir in the fresh chopped parsley. Serve immediately in large bowls with plenty of crusty bread for dipping into the delicious creamy sauce.
⏱️ 2 min