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
Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining
- 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
- 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
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
Monday 13th of March 2023
I had an issue with my cream curdling tonight. Does anybody have a clue why that happened?
Tuesday 14th of March 2023
Mary, did you perhaps cook over high heat ? Cream should only simmer, never boil
Sunday 12th of March 2023
Hi! I have a lb of frozen, unshelled mussels. I also have some frozen shrimp. Can I used the unshelled mussels and how long do I cook? Would it be odd to throw some shrimp in there as well? I realize I may have to double the quantity of sauce to cover the whole shebang
Tuesday 14th of March 2023
Hi Kate, yes you can use frozen, unshelled mussels (might take a minute or three longer though). Once the Mussels have opened, it is cooked. Discard any unopened Mussels. And yes, I do sometimes add shrimp to my mussels as well
Thursday 2nd of March 2023
Hello..could you use milk instead of cream
Friday 3rd of March 2023
Hi Lauri, I have never used milk as I am sure the sauce will be too thin, even watery, instead of creamy
Thai Mussels | With A Blast
Wednesday 8th of February 2023
[…] We always have a couple of packets of Mussels in the freezer. One of our favorites (to share as it is only hubby and myself), is my Mussels in Lemon Garlic-Butter Sauce. […]
Monday 6th of February 2023
This is the 2nd time making this recipe, it is loved by all! The 2nd time, I lightened up a little on the lemon, accidentally forgot the cream, and it was still loved... always served with a warm baguette for dipping pleasure. It is my go-to for mussels from now on.
Tuesday 7th of February 2023
The dipping part is almost better than the actual meal 😉 Definitely not to skip on that last bit of sauce !