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

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 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

Mussels In lemon Garlic-Butter Sauce

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

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

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.

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George Mastellone

Friday 6th of October 2023

Nice recipe. I made a slight variation by just using the garlic to flavor the butter and oil and then removed the cloves to avoid the bitter taste (sometimes ) of overcooked garlic. I'm from an Italian-American family, and using too much garlic in a recipe is a great sin among Italian- American cooks especially from southern Italy. I put a small pinch of herbes de Provence for a little added flavor.

Sonett

Saturday 19th of August 2023

We tried this recipe with closed fresh mussels and it came out perfect. We cooked the mussels for about 12 minutes though. Best recipe and super tasty!!

Linda Nortje

Sunday 20th of August 2023

Always good to hear, Sonett ! Thank you for the feedback :)

Karen

Saturday 22nd of July 2023

Can I use shrimp instead of mussels. I have frozen shrimps.

Sunday 23rd of July 2023

Karen, yes, I now and then add shrimp to my mussels, but am sure only shrimp (same weight or even a 1/2 pound more) and only cook until the shrimp are done - check regularly until you are happy

Christi

Sunday 16th of April 2023

This looks delightful and delicious! I am anxious to try it. I have a pound of already cooked mussels in their shell. Can I make the sauce and just warm the mussels in it or will they be overdone?

Christi, the mussels should warm up in about 1 - 2 minutes (therefore, do not cook as per #3, but only 1 - 2 minutes). I do not think it will be overdone, as you will only be warming the mussels and not really cooking them.

Waylin

Thursday 30th of March 2023

Can I use sweet white wine if I don't have dry white wine? Would it make a difference?

I have never actually used a sweet wine in a lemon sauce, Waylin. Personally I think the sweetness and the tartness of the lemon will clash. If you do however use a sweet wine, please let us know how the mussels turned out ?