Saucepan@saucepan · Shared this recipeFollowFrench · appetizerSteamed Mussels With White Wine BrothSteamed mussels cooked in a white wine broth with shallots, garlic, lemon, and cream, served with crusty bread and lemon wedges.total45 minprep30 mincook15 minservings6Original recipe on bakerbynature.comKeep this recipeAdd a copy of Steamed Mussels With White Wine Broth to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings4 tbsp unsalted butter, 57 g, cut into 1/2-inch pieces1 and 1/2 Tablespoons olive oil, 21 ml4 large shallots, finely chopped8 clove garlic, thinly sliced0.5 tsp crushed red pepper flakes1 tsp lemon zest, finely grated2 tbsp lemon juice, 28 ml, freshly squeezed4 and 1/2 pounds live mussels, cleaned and beards removed1 cup dry white wine, 227 ml0.75 cup chicken stock, 170 ml0.333 cup heavy cream, 76 ml, aka whipping cream0.25 cup fresh parley, chopped, plus more for garnish0.5 tsp salt, more to taste, if needed0.25 tsp black pepperlemon wedges, for servingcrusty bread, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a pot large enough to hold the mussels, heat the butter and oil over medium heat.2Step 2: Once the butter is completely melted, add in the shallots and cook for 8 to 10 minutes, stirring occasionally, or until slightly softened and just beginning to caramelize. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.3Step 3: Add in lemon zest and lemon juice and mix well to combine.4Step 4: Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.5Step 5: Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.6Step 6: Reduce the heat to low and slowly pour in the heavy cream, mixing constantly as you pour.7Step 7: Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!getsaucepan.com/r/96d16c8d-eb91-46cc-9b77-dbe717460f2d · Original: https://bakerbynature.com/mussels-with-white-wine-garlic-sauce/
