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Classic French Mussels

This recipe delivers classic French mussels in a rich, aromatic broth. Shallots and garlic are sautéed, then mussels are steamed with dry white wine, heavy cream, and butter. Finished with fresh parsley and a touch of salt, it's a quick and elegant dish perfect for sharing with crusty bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 2 people
Calories 2227.3 kcal

Equipment

  • 1 Large Pot with Lid Essential for steaming mussels and creating the flavorful broth.
  • 1 Cutting Board For preparing shallots, garlic, and parsley.
  • 1 Chef's knife For finely chopping aromatics and herbs.
  • 1 Wooden Spoon or Ladle For stirring ingredients and serving the mussels and broth.
  • 2 Serving bowls For individual portions of mussels and their delicious juices.

Ingredients
  

Main

  • 3 tablespoons extra-virgin olive oil
  • 2 shallots finely chopped
  • 4 garlic cloves finely chopped
  • 2 pounds mussels cleaned
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter cut into pieces
  • 1/2 bunch fresh parsley chopped
  • Kosher salt
  • Crusty bread to serve

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

Notes

1. Mussels must be thoroughly cleaned and de-bearded before cooking. Discard any mussels that are open and do not close when tapped, as they are likely dead. Similarly, discard any mussels that do not open after cooking. 2. Use a good quality dry white wine; its flavor concentrates in the sauce. Avoid anything too sweet. 3. Do not overcook mussels; they become tough and rubbery quickly. Cook just until they open. 4. Taste and adjust seasoning before serving. The rich broth is perfect for dipping crusty bread, so ensure it's well-balanced. 5. For an extra touch of richness, whisk in a knob of cold butter at the very end to emulsify the sauce.