Fresh, seasonal mussels cooked in a creamy sauce made from onion, garlic, white wine, cream and lemon. Simply serve with fresh parsley and crusty bread and butter.
For shellfish fans, mussels are such a lovey treat to have over the summer months. This recipe for Creamy Garlic Mussels is a surefire crowd pleaser. Whether you've been eating mussels your whole life, or your attempting to cook them for the first time, anyone can make this easy recipe. Check out the FAQs below for great tips and tricks.
If you and your loved ones enjoy seafood as much as me, why not try some of my other impressive recipes like Honey and Soy Whole Baked Salmon or Creamy Garlic Prawns with Steak?
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Ingredient notes:
- Mussels: In New Zealand, the peak season for green lipped mussels is generally from November to February. At this point mussels are available from most supermarkets.
- White wine: A dry white wine will work really well in this recipe. Or swap the wine for more stock if you prefer.
- Garlic: Fresh, thinly sliced garlic will produce a beautiful flavour and look more impressive than crushed garlic from a jar.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In the base of a large stock pot, gently heat the olive oil. Add the onions and sauté for a few minutes until soft. Add the garlic and cook for a few minutes. Pour in the white wine and vegetable stock and bring to a simmer.
Add the mussels to the pot and place the lid on top. Cook for 5-10 minutes until the mussels have all opened (discard any unopened mussels). Add the cream and lemon zest, stir to coat the mussels in the sauce.
Transfer to a serving dish. Squeeze over the lemon juice, scatter over the parsley. Serve immediately with warm crusty bread and more lemon wedges on the side.
Recipe FAQs:
If you plan to cook mussels soon after purchasing them, it's best to keep them refrigerated and store them in a bowl or container covered with a damp cloth or paper towel. Avoid sealing them in an airtight bag or container, as they need to breathe. Mussels are best consumed as fresh as possible, so it's recommended to cook them within a day or two of purchase.
Discard any mussels with cracked or open shells. Rinse the mussels under cold running water to remove loose dirt. Use a stiff brush to scrub the shells and remove any barnacles or other debris. Pull off the beards. Place the cleaned mussels in a bowl of cold water for a few minutes to let them filter out any remaining sand or grit. Repeat the rinsing process if necessary.
The "beard' of a mussel is the hairy threads sticking out of the shells. These need to be removed before cooking. Give them a firm tug towards the hinge end of the mussel.
Storage:
Mussels are best eaten immediately after being cooked. If you do have leftover mussels they can be stored in the fridge and consumed within 1-2 days of cooking. However, proper storage is essential. Make sure you remove any cooked mussels from their shells. Place in an airtight container and get them into the fridge as soon as possible.
Top tips:
Make sure you discard any unopened mussels after cooking as they are unsafe to eat.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Creamy Garlic Mussels
Mussels cooked in a a white wine sauce made with cream, onions and garlic.
Ingredients
- 2 Tbsp olive oil
- 2 onions, finely sliced
- 2 cloves garlic, thinly sliced
- 1 cup white wine
- 1 cup vegetable stock*
- 2kg mussels, cleaned and beards removed
- 1 cup cream
- Zest of one lemon
To serve
- Juice of 1 lemon
- Fresh parsley
- Crusty bread*
- Extra lemon wedges
Instructions
- In the base of a large stock pot, gently heat the olive oil. Add the onions and sauté for a few minutes until soft.
- Add the garlic and cook for a few minutes. Pour in the white wine and vegetable stock and bring to a simmer.
- Add the mussels to the pot and place the lid on top. Cook for 5-10 minutes until the mussels have all opened (discard any unopened mussels).
- Add the cream and lemon zest, stir to coat the mussels in the sauce.
- Transfer to a serving dish. Squeeze over the lemon juice, scatter over the parsley.
- Serve immediately with warm crusty bread and more lemon wedges on the side.
Notes
- Make sure you discard any unopened mussels after cooking as they are unsafe to eat.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 1035mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 61g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Ash says
Best mussels I have tasted!! This recipe is incredible, will definitely make again. Also used the mussel sauce the following day - soaked chicken breast in it then cooked breast on BBQ and popped in oven with sauce to heat - again absolutely delicious!!!
Vicki says
So delicious I enjoyed everything about this dish. So easy to follow & make & to change the measurements to a smaller portion. Will definitely make it again. 5 Stars