1-Getting started with shrimp and mussels creamy garlic sauce is straightforward, and I’ll walk you through it like we’re chatting in the kitchen. First, prepare your mussels by scrubbing them and removing any beards, then set them aside along with your peeled and deveined shrimp. This step ensures everything is ready to go without interruptions.

2-Next, melt 4 tablespoons of butter in a large skillet over medium heat. Add the 1 yellow onion cut into 1/2-inch half moons and sauté for a few minutes until it softens. Then, stir in the 3 minced garlic cloves and cook for another minute until fragrant, being careful not to let it burn.

3-Pour in 1 cup of dry white wine and the juice from half a lemon, letting it simmer for 3-4 minutes to reduce and build flavor. Add the 4 pounds of mussels and 1 pound of shrimp to the pan, cover, and cook for about 5-7 minutes until the mussels open and the shrimp turn pink. For more details on cleaning mussels, check out our guide in the FAQs below.

4-Stir in 1 1/4 cups of heavy cream and let it simmer gently for 2-3 minutes until the sauce thickens slightly. Season with freshly ground black pepper to taste and sprinkle in chopped flat-leaf parsley for a fresh finish. Serve right away with thick slices of toasted, buttered bread and lemon wedges to soak up the sauce. Remember, this creamy garlic sauce pairs wonderfully with pasta or rice, and if you’re looking for a drink to go with it, try our Christmas cocktail for a festive twist.