Mussels in a Creamy White Wine Garlic Sauce
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
- 4 tablespoons (2 oz) butter
- 1 (8 oz) yellow onion, cut in half and sliced into 1/2-inch half moons
- 3 garlic cloves, minced
- 1/2 lemon
- 4 pounds mussels, scrubbed and debearded
- 1 cup dry white wine
- 1 1/4 cups heavy cream
- Freshly ground black pepper
- Flat-leaf parsley (or cilantro or thyme leaves), chopped
- Thick slices of toasted, butterd bread, for serving
- Lemon wedges, for serving
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: 1serving | Calories: 638kcal | Carbohydrates: 20g | Protein: 31g | Fat: 44g | Saturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 181mg | Sodium: 691mg | Fiber: 1g | Sugar: 6g