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White Wine & Garlic Mussels

Prep Time20 minutes
Cook Time20 minutes
Servings: 6

Ingredients

  • 6 lbs mussels mussels
  • ½ cup butter
  • 5 cloves garlic chopped
  • 1 cup heavy cream
  • 2 cup white wine dry
  • 4 green onions chopped
  • 3 tbsp parsley chopped
  • 1 stalks celery chopped
  • 1 lemon fresh juice

Instructions

Mussels preparation

  • Soak the mussels in clear water for about 20 minutes to allow them to breathe and clean themselves from their impurities.
  • If some mussels are opened, make sure they are alive by knocking on their shells with a spoon. If alive, it should close completely by itself. Discard of any open mussels remaining.
  • Discard of any mussels in the package that is chipped or damaged
  • Brush the mussels shells with the tip of a spoon to remove the sand, barnacles or any other attachments.
  • Remove the beard of the mussel, holding it in one hand, and grasping the beard with the other hand.
  • Rince the mussels under cool tap water and set aside.

Cooking

  • Add the butter in a saucepan and let it melt over high heat.
  • Add the celeries and the green onions and cook for about 5 minutes
  • Add the garlic and pour the wine in the pan and leave to cook for another 5 minutes or until half reduced.
  • Reduce to medium heat and drop the mussels and cream in.
  • Add half of the parsley in.
  • Cover and cook over medium heat for 8-10 minutes or until all the mussels have steamed open.
  • Add the remaining parsley, give the mussels a final toss.
  • Generously squeeze the juice of the lemon over the mussel and serve with fresh bread.