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.

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Mussels In Lemon garlic-Butter Sauce

Name: Mussels In lemon Garlic-Butter Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: South-African
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

Yield: 4 Servings

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 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 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

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

LINDA

Comments

Souffle Bombay
at
Beautiful dish! Don't you just love it when you can make a restaurant-quality dish at home!
Binkys Culinary Carnival
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Oooh! I love mussels! I haven't had them in ages! I also would just like to drink this sauce! Fantastic post!
Emily Kemp
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I'm totally drooling at this, I've not had mussels all Summer so I'm so making this asap!
- Sarah
  at
  I love to add fresh spinach to mine it’s amazing
Tina
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I'm excited about this dish. I have been wanting to play with mussels but didn't know how. Thank you!
Ginny McMeans
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What a beautiful sauce. That could go with so many things!
Gilles Loiselle
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what about finishing with a shooter with half of that beautiful sauce and vodka in a shooter glass
Diddy
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This recipe is Devine!!! Absolutely 5 star dish thank You for sharing!!!
Patti
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Fabulous recipe, the mussels were delicious. I doubled the recipe and served it as a main course.
- Linda Nortje
  at
  Oh yum for a main meal ! Glad you enjoyed the lemony mussels, Patti 🙂
Keshnee Naicker
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Can I omit the wine?
- Linda Nortje
  at
  Yes you can, Keshnee ! Substitute the wine with a cup of vegetable (or even chicken) stock. You can also add a teaspoonful of vinegar for extra flavor
Adela
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Hi there I am made this recipe as an appetizer and I absolutely love the sauce. Had lots of leftover sauce and I’m thinking maybe I could use it and add some diced potatoes leeks and some salmon to maybe make a seafood chowder? I don’t think I can freeze the broth as is without anything else in it. Let me know your thoughts
- Linda Nortje
  at
  Adela we never have any sauce left (love mopping up every last bit with crusty bread 🙂 ) but making a chowder sounds delicious ! I would not freeze any leftovers as is, as it might turn out watery once defrosted
Clara Elfassy
at
i DOUBLED THE QTYS AND MADE AS MAIN COURSE WITH ANGEL HAIR PASTA! WOW!!!! THANK YOU SO MUCH FOR SHARING!!!!
- Chris
  at
  😂😂😂I did the same thing.