Steamed Mussels with Herb, Wine and Cream SaucePhoto Credit : Heath Robbins
We love this flavorful recipe for steamed mussels made with garlic, wine, cream, and spices.
4 dozen mussels, washed and cleaned well
1 cup dry white wine
1 teaspoon chopped garlic
1 teaspoon chopped fresh parsley
Pinch fresh thyme
Pinch fresh dill
1 cup heavy cream (not whipping cream)
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, chopped
In a covered Dutch oven over medium-high heat, cook mussels with white wine, garlic, and herbs. Bring liquid to a simmer and steam until shells open.
Remove mussels from pot. Add cream, salt, and pepper to pot; simmer, uncovered, until mixture coats the back of a spoon.
To serve, pour equal portions of sauce into soup bowls. Arrange mussels on top; garnish with parsley.