Garlic & White Wine Mussels with Crusty Bread
25 min · Easy
#french#high-protein#one-pot#quick#summer
Twenty-five minutes, one pan, and a table that goes quiet the moment the lid comes off. Sweet shallots, white wine and a swirl of cream make a broth so good the mussels almost become the excuse — tear the baguette, elbows on the table, and mop until the bowl is clean.
Ingredientsfor 4 portions
- 1200 g Mussels, Raw, in shell, scrubbed and debearded
- 3 tbsp Butter
- 2 medium Shallots, finely diced
- 4 clove Garlic, sliced
- 250 g White Wine
- 100 ml Heavy Cream
- 20 g Parsley, chopped
- 8 slice Baguette
Steps
- Tip the mussels into a sink of cold water, scrub the shells and pull away any beards. Discard any that stay open when tapped firmly — that one-minute check protects the whole pot.
- Melt the butter in a wide, deep pan over medium heat and soften the shallots and garlic for 3–4 minutes, until translucent and sweet-smelling but not browned.
- Pour in the wine, raise the heat and let it bubble hard for a minute to drive off the raw alcohol.
- Add the mussels, clamp on the lid and steam for 4–5 minutes, shaking the pan once, until the shells have opened wide.
- Lift the mussels into warm bowls with a slotted spoon, discarding any that stayed shut.
- Stir the cream into the pan juices and let them bubble for a minute to thicken slightly, then pour over the mussels, shower with parsley and serve with torn baguette.
