Juicee's mussels steamed in white wine, butter, & garlic



  1. 4 tbsp Unsalted butter
  2. 2 Shallots thinly sliced
  3. 2 Garlic cloves minced
  4. 1 cup Dry white wine
  5. 1/2 cup Heavy cream
  6. 2 lb Mussels well rinsed and debearded
  7. 3 tbsp Chopped fresh parsley
  8. 1/2 tsp Salt
  9. 2 tsp Freshly ground pepper
  10. 1 Crusty french bread
  11. 1 Freshly squeezed lemon to taste


  1. In large stockpot melt butter over medium heat Add shallots and garlic sautè 6 minutes Add wine and heavy cream bring to boiling Add mussels stir and cover
  2. Cook 3 minutes or until mussels open Do not overcook (discard any mussels that do not open)
  3. Add parsley salt amp pepper stir gently to combine
  4. Serve mussels in deep serving bowls with crusty bread lemon dipping butter wine amp garlic sauceyummmm! Enjoy! 🙂

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