Mussels with White Wine Sauce

Ingredients

  • 2 pounds mussels
  • 2 tbsp butter
  • 2 small shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 2 tbsp heavy cream
  • 1/4 cup roughly chopped fresh parsley
  • Salt and fresh ground black pepper

Cooking directions

  • On medium heat, melt butter in a large pot. When the butter bubbles, stir in the shallot and garlic. Cook about 5 minutes until softened.
  • Add the white wine, chicken stock and mussels then give them a good toss. Cover the pot and cook until all the mussels open, about 8 minutes. Discard any mussels that do not open.
  • Remove the pot from the heat, then stir in the cream and parsley. Adjust taste with salt, and pepper.
  • Serve in big bowls with lemon wedges and bread.
  • Bon Appétit.

Ingredients in this Recipe

    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Cultivated Mussels
    Cultivated Mussels
    2lbs
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Butter
    Lactantia
    Butter
    454g
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    Garlic
    Garlic
    per unit (approx. weight 90g)
    | $0.99
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    BIO
    Organic Broths
    Ilios
    Organic Broths
    946ml
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    White Wine
    Nicolas Laloux
    White Wine
    1L
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    Cream
    Lactantia
    Cream
    473ml
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    Italian Parsley
    Italian Parsley
    per unit
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    ADDED TO YOUR FAVOURITES
    Peeled Garlic
    Peeled Garlic
    125g
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    ADDED TO YOUR FAVOURITES
    Broths
    Ilios
    Broths
    946ml
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Butter (From Grass-Fed Cows)
    Gay Lea
    Butter (From Grass-Fed Cows)
    454g