Mussels In White Wine Cream Sauce

Tender fresh mussels simmered in a luxurious white wine cream sauce, infused with leeks, garlic, and herbs, creating a rich and flavorful seafood delight. This dish is perfect for savoring with a big pile of French fries to soak up the aromatic sauce!

Course Appetizer, Main Course

Cuisine French / American

Keyword Mussels In White Wine Cream Sauce

Prep Time 40

Cook Time 12

Servings

Calories 206kcal

Author Bon Appeteach

Equipment

5.5 Quart Classic Dutch Oven

Ingredients

2 lbs Mussels Cleaned and Prepped
1 tbsp Olive Oil
2 tbsp Butter
2 Shallots minced finely
1 large Leek white and light green part only
6 cloves Garlic sliced thin
1.5 cups Dry White Wine
1/4 cup Half and Half
1 tsp Dried Thyme
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes Optional
Fresh Parsley to garnish
1 package Frozen French Fries cook according to package directions

Instructions

Preparing the Mussels

Begin by cleaning and soaking the mussels in cold salt water for 30 minutes to expel dirt and sand.
Drain the water and rinse them well. Remove any beards with a paper towel and pat them down so they are clean. Check for any dead mussels (they will be open and won't close after you tap them).
Once prepped, set them aside in a bowl or keep them in the fridge until ready to begin cooking.

Cooking the Mussels in White Wine Cream Sauce

On the stovetop in a large 5.5 quart Dutch oven, heat the olive oil to medium heat.
Sauté the leeks, shallots, and garlic for 5 minutes. Then add in the butter, thyme, salt, pepper, and red pepper flakes and cook until the butter is melted.
Pour in the white wine and let it come up to a light simmer.
Add the mussels to the pot and toss to combine everything. Cover the Dutch oven with the lid and cook for about 5 minutes or until the mussels are fully open. Discard any mussels that do not open.
Pour the half and half over the mussels and toss everything well until combine. Cook until the half and half is heated through, an additional 1-2 minutes.
Before serving, toss everything together to evenly disperse the leek and shallot mixture. Garnish with fresh parsley and serve with crispy french fries.

Notes

Clean and thoroughly prep the mussels before cooking. I recommend soaking them in cold salt water for about 30 minutes before cooking. This helps clean them of dirt and debris. Be sure to remove the beard as well if needed.

Nutrition