Mussels in a Creamy White Wine Garlic Sauce
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Mussels in a creamy white wine garlic sauce is such a quick dish, you almost won't believe that something so devastatingly delish is faster than takeout. Mussels, white wine, cream, lemon, and garlic are just about all it takes.
Ingredients
Instructions
Melt the butter in a large pot over medium heat. Toss in the onion and garlic and cook, stirring often, until soft but not browned, 8 to 10 minutes. Squeeze the juice from the lemon into the pot and drop in the lemon, too.
Raise the heat to high, scoop in the mussels, pour in the wine, and cover tightly. Steam the mussels until most of them open, 4 to 5 minutes.
Reduce the heat to low, pour in the heavy cream, and add a few grinds of fresh black pepper.
Let the sauce lazily burble until all the mussels are open, 2 to 3 minutes more. Toss the stubborn sons-of-bivalves that refuse to open.
Crown the mussels with parsley. Serve alongside a basket of toasted bread and lemon wedges.
Nutrition
- Serving Size
- 1 serving
- Calories
- 638 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 31 g
- Fat Content
- 44 g
- Saturated Fat Content
- 26 g
- Trans Fat Content
- 0.5 g
- Cholesterol Content
- 181 mg
- Sodium Content
- 691 mg
- Fiber Content
- 1 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 14 g
