Ingredients
– 4 tablespoons butter
– 1 yellow onion (8 oz) halved and sliced into 1/2-inch half moons
– 3 garlic cloves minced
– Juice of 1/2 lemon plus the lemon half
– 4 pounds mussels scrubbed and debearded
– 1 cup dry white wine
– 1 1/4 cups heavy cream
– Freshly ground black pepper
– Chopped flat-leaf parsley (or cilantro or thyme leaves)
– Thick slices of toasted, buttered bread for serving
– Lemon wedges for serving
– 1 pound fresh shrimp peeled and deveined
Instructions
1-Melt 4 tablespoons of butter in a large pot over medium heat. Add the sliced yellow onion and minced garlic, stirring often until they soften, about 8 to 10 minutes. Squeeze in the juice of half a lemon and add the lemon half for a zesty kick.
2-Crank the heat to high, toss in the mussels, shrimp, and 1 cup of dry white wine, then cover tightly. Let it steam until most mussels open up, which takes about 4 to 5 minutes, and the shrimp turns pink.
3-Lower the heat to a simmer, pour in 1 1/4 cups of heavy cream, and sprinkle in freshly ground black pepper. Cook for another 2 to 3 minutes until all mussels open and the sauce thickens nicely. Remember to discard any mussels that don’t open for safety.
4-Sprinkle chopped flat-leaf parsley over the top and serve right away with thick slices of toasted, buttered bread and lemon wedges for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦪 Be sure to scrub and debeard mussels thoroughly for the best texture and flavor.
🍞 Serve with thick toasted buttered bread to soak up the delicious creamy sauce.
🍋 Fresh lemon juice brightens the rich flavors—don’t skip it!
- Prep Time: 20 minutes
- Cooking time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Steaming, simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 638 kcal
- Fat: 44 g
- Carbohydrates: 20 g
- Protein: 31 g