Mussels in Creamy White Wine Sauce


2 lbs mussels, cleaned
5-6 shallots,finely minced
2 large cloves, garlic, minced
3 tbs extra virgin olive oil
5-6 fresh thyme sprigs, or 4 tsp dried thyme
2 bay leaves
1 cup dry white wine
1 cup bottled clam juice or seafood broth
1/4 cup heavy cream
kosher salt and black pepper to taste
  • Wash the mussels and remove any beards if necessary.
  • In a saute pan, add the olive oil, then saute the shallots and garlic using medium heat, until almost soft, about 5 minutes.
  • Add the thyme, bay leaves, wine, clam juice and cream and bring to a boil.
  • Reduce heat to simmer until mixture is slightly reduced and thickened.
  • Add the mussels and cover pan until mussels open, about 5 minutes. Discard any mussels that do not open.
  • Taste for seasoning, then season with salt and pepper.
  • To serve, divide mussels into 6 bowls and spoon broth over each bowl.




10 min


5 min


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