Skip to Content

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.
Mussels in lemon garlic-butter sauce
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.

Mussels in lemon garlic-butter sauce

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.

Mussels in lemon garlic-butter sauce

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:

Connect with us :

PINTEREST    TWITTER     FACEBOOK     INSTAGRAM

 

Mussels In Lemon garlic-Butter Sauce

Yield: 4 Servings

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons Unsalted Butter
  • 1 Onion, small, finely chopped
  • 2 teaspoon Fresh Garlic, crushed
  • 1/2 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
  • 1/2 cup Parsley, chopped

Instructions

  1. Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft
  2. Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes
  3. Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes
  4. 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 Servings

Amount Per Serving Calories 372Total Fat 28gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 94mgSodium 294mgCarbohydrates 12gFiber 1gSugar 3gProtein 8g

Nutrition value is not always accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve immediately as an appetizer with lots of fresh, crusty bread slices.

Creamy, garlic-butter Lemon Mussels ~ One of the most delicious appetizers ever !

Creamy, garlic-butter Lemon Mussels ~ One of the most delicious appetizers ever !

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kevin

Saturday 24th of September 2022

Wouldnt the cream curdle?

Linda Nortje

Saturday 24th of September 2022

Kevin, I have made this recipe dozens of times and the cream never curdled. As long as you keep the heat LOW and simmer, the dish will turn out perfect

Cindy

Wednesday 24th of August 2022

The cream that curdled was just on the mussels, but the sauce was great!

Brenda Sorrentino

Sunday 31st of July 2022

Excellent but I had 40 mussels and 3/4c of wine, so I used a stick of butter, 4tsp garlic, no onion, 1 c heavy cream, 1c clam juice, salt pepper. Upon serving I added zest and lemon juice. It was a beautiful thick sauce and my husband thought it was my best mussels dish ever.

Sidney

Sunday 10th of July 2022

This is the best recipe! I had to substitute white wine for chicken stock and I don't know if it might have even been better! I now bought some white cooking wine, Im going to try that next time. I didn't have parsley once when I made this and that was a game changer, you definitely need the parsley to cut the richness and sweetness. Its really a balanced recipe.. Thank you!!!

Linda Nortje

Monday 11th of July 2022

You are most welcome, Sidney ! Thank you for your great feedback

M

Tuesday 5th of July 2022

Hi Linda. If I want to make a bigger portion, for example double the amount of Mussels, do I merely double the sauce ingredients as well? Thanks

Linda Nortje

Wednesday 6th of July 2022

Yes, I often make double the recipe, simple double ALL the ingredients and use a large enough skillet or even a wok. Enjoy !

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe