Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining.
Mussels in Lemon Garlic-Butter Sauce is one of the most delicious appetizers (or starters as it is known in some countries) and it is so easy to make at home. Have a bag of half shell mussels ? Let’s go and make some Mussels !
No need to go to a restaurant when you are craving Mussels in a creamy sauce. Not to mention how pricey seafood restaurants are these days.
I remember a time when we had dinner at least twice a month at a close-by seafood restaurant. Good old days !
Of course Mussels are not only available as an appetizer in seafood restaurants, but many Steakhouses also have them on their menus.
This recipe is so saucy, exactly what I want in an appetizer of this kind. Just imagine, mopping up the Garlic-Buttery sauce with a crusty slice of bread .. mmm, totally delicious !
We always, but always finish a batch, whether we are four sharing or only two of us.
I also like to serve the Mussels in the skillet it was cooked in, all of us tucking in with our little Mussel forks, and especially dipping bread in the sauce !
But, seating arrangements, or when I make these for more than three or four people, are not always suitable for sharing from one skillet and then I use small, not too deep, bowls (or rather a plate-bowl, if you know what I mean) to serve the Mussels individually.
The serving also depends on your eaters … sharing is fine with the immediate family, or even close friends.
However you can serve this dish in separate bowls, if for instance you have colleagues, or new friends over for dinner.
More Appetizer recipes you might like:
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Mussels In Lemon garlic-Butter Sauce
Mussels In lemon Garlic-Butter Sauce
Ingredients
- 2 tablespoons Unsalted Butter
- 1 Onion small, finely chopped
- 2 teaspoon Fresh Garlic crushed
- ½ teaspoon Chili Flakes
- 1 cup Dry White Wine
- 1 cup Fresh Cream (whipping cream)
- 450 grams Half Shell Mussels ( 1 pound )
- Salt and Black Pepper to taste
- 1 Lemon juice and zest
- ½ cup Parsley chopped
Instructions
- Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft
- Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes
- Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes
- Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley
Steve Williams
Friday 15th of March 2024
We used frozen mussels but my wife really enjoyed them. The garlic and wine add a very favorable aroma to the dish.
Duane
Sunday 18th of February 2024
I just finished eating , it was perfect , such balanced flavours . I forgot to add the lemon , but didn't really miss it . I thought it would be really rich with all the cream , but it wasn't overly rich I was mopping up all the sauce with tiger loaf and stopped just short of licking the plate
Gigi
Sunday 11th of February 2024
Lily
Monday 18th of December 2023
Thanks for sharing this delicious recipe.Its a hit in the family.
George Mastellone
Friday 6th of October 2023
Nice recipe. I made a slight variation by just using the garlic to flavor the butter and oil and then removed the cloves to avoid the bitter taste (sometimes ) of overcooked garlic. I'm from an Italian-American family, and using too much garlic in a recipe is a great sin among Italian- American cooks especially from southern Italy. I put a small pinch of herbes de Provence for a little added flavor.