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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.

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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 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

  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.

Linked up at: Sweet Little Bluebird – WEEKEND POTLUCK

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

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

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Shelley

Thursday 31st of December 2020

Do you break mussel shell after they open and then put the half with meat back in sauce? The ingredients call for half shell mussels, which appear to be such in the photo. Or do you leave them whole?

Linda Nortje

Friday 1st of January 2021

Hi Shelley, I always use the half shell mussels. If using whole mussels, I would probably leave them as is after they have opened. But you can always break the shells in half if you so prefer

Rebecca

Thursday 24th of December 2020

Should I precook whole fresh mussels?

Rebecca

Thursday 24th of December 2020

@Linda Nortje, thank you so much!!! I'm really looking forward to having this tonight! Merry Christmas & stay healthy!

Linda Nortje

Thursday 24th of December 2020

Hi Rebecca

No you do not have to precook fresh mussels. However, do follow these instructions:

- Make sure that all the mussels are closed (a light tap and discard any that do not close) - Scrub clean, removing "beards" and cook as per the recipe - Discard any mussels which have not opened up during cooking immediately

Nadine Lerner

Friday 27th of November 2020

I made this last night... OMG!!!! Delicious!!!!! thank you!

Jeanette

Monday 16th of November 2020

Love this dish, made it for my family and the young one kept on saying I should open my own restaurant ?...thank you for sharing

Linda Nortje

Tuesday 17th of November 2020

Glad to hear your family enjoyed the mussels, Jeanette. I am especially grateful for feedback from kiddos (strange but true ! )

Donna

Friday 13th of November 2020

11/22/2020 I made this recipe for my boyfriend and he loved it. I followed the recipe step by step. I had never cooked mussels before so I was happy the way he kept raving about the sauce. Thanks

Linda Nortje

Friday 13th of November 2020

Hi Donna, I am delighted to hear that he loved the mussels ! I think the sauce makes this dish :-)

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