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.
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
Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining
Ingredients
- 2 TB Butter
- 1 Onion, small, finely chopped
- 2 t Fresh Garlic, crushed
- 1/2 t Chili Flakes
- 1 cup Dry White Wine
- 1 cup Fresh Cream, (whipping cream)
- 450 g Half Shell Mussels, ( 1 pound )
- Salt and Black Pepper, to taste
- 1 Lemon, juice and zest
- 1/2 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
Nutrition Information
Yield
4 ServingsAmount Per Serving Calories 372Total Fat 28gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 94mgSodium 294mgCarbohydrates 12gFiber 1gSugar 3gProtein 8g
Nutrition value is not always accurate
Serve immediately as an appetizer with lots of fresh, crusty bread slices.
Linked up at: Sweet Little Bluebird – WEEKEND POTLUCK
Wendy
Thursday 15th of April 2021
I live in Nova Scotia, Canada. Neighbours to the world famous PEI mussels. I have eaten A LOT of mussels during my lifetime. I just tried this recipe, and shared with my boys, ages 13 & 15. One of the best recipes we have ever tried! The blend between the cream and the chilli flakes offers the perfect “kick” without being overpowering. I will be sharing this recipe with all my come-from-away guests who visit me... half for my company, half for my feed of lobster and mussels I offer! Thanks for the amazing and simple recipe!
Linda Nortje
Thursday 15th of April 2021
You are welcome, Wendy ! Thank you so much for the great feedback !
jaclyn
Wednesday 14th of April 2021
can I substitute cream with sour cream and leave out the lemon?
Linda Nortje
Wednesday 14th of April 2021
Sour cream will change the texture of the sauce (make it much thicker), as well as the taste. Fresh Lemon juice, and especialy the zest makes this Lemon sauce. Hope this helps !
Machicky
Sunday 11th of April 2021
I’m short of words. I’m so excited. It was my first time ever cooking mussels and I chose this recipe and my word 🙌 it’s the best ever. Tomorrow we doing again. Thank you so much my dear for this recipe.
Athol Green
Saturday 27th of March 2021
What accompaniment would you suggest with the Mussels In Lemon Garlic-Butter Sauce dish. I am considering doing a green salad with herbs together with toasted ciabatta would imagine you could even try serving it together with a pasta?
Linda Nortje
Saturday 27th of March 2021
Athol, that is exactly how we normally have the mussels as a main dish, over pasta and with a green salad. As a mussels appetizer most toasted breads are delicious !
J
Thursday 25th of February 2021
Thank you! It was absolutely delicious. We made modifications based on what we had around the house. Sharing here in case others have a similar life moment and just can't wait for mussels: We doubled the recipe for a main, but didn't have cream, and only had half of the wine, so substituted chicken stock for the missing cream and wine. We went lighter on the lemon since we were missing the richness of the cream. We had frozen mussel meat, but not shells, but just thawed and added as if they had a half shell. In the spirit of improvising with what we had around the house, we added a half carrot, half celery, and half lemongrass with the onion. WOW, so good with grilled bread. Thanks for posting a recipe that was deliciously adaptable during a pandemic. Felt like a queen. Can't wait to try it with the cream and more wine!
Linda Nortje
Thursday 25th of February 2021
We all tend to love an adaptable recipe, right ? I often substitute the wine with chicken stock when we have guests over who do not like wine in their food, but we personally prefer with wine :-)