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.

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