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 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
Ingredients
- 2 tablespoons Unsalted Butter
- 1 Onion small, finely chopped
- 2 teaspoon Fresh Garlic crushed
- ½ 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
- ½ 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
Oh SO good! I live alone and made this easily adjusting recipe just a tad. I used half & half instead of heavy cream plus I added medium size shrimp and served it with garlic butter linguini and Texas Toast. Came out great 👍
Easy and delicious! I like that the recipe uses 1 pound of mussels (small batch) compared to many recipes online that use 3 or 4 pounds of mussels, and this recipe cooks in plenty of yummy wine and cream broth. I cooked my mussels in a small Dutch oven instead of skillet.Thank you!
Just made this. AMAZING! Keeping this recipe and will definitely repeat!
Absolute yumminess. What an easy but delicious recipe.
Thanks a lot for the recipe!! It’s so original and tasty!!
We used frozen mussels but my wife really enjoyed them. The garlic and wine add a very favorable aroma to the dish.
I just finished eating , it was perfect , such balanced flavours . I forgot to add the lemon , but didn’t really miss it . I thought it would be really rich with all the cream , but it wasn’t overly rich I was mopping up all the sauce with tiger loaf and stopped just short of licking the plate
Thanks for sharing this delicious recipe.Its a hit in the family.
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.
My favorite mussel pot recipe. It is quick to cook and delicious. I serve it with bread or pasta and a green salad.
My daughter and I both love mussels but now my son’s are in love too. This was easy and quick to make and OMG the flavor. This will definitely be in my rotation starting tonight. Thank you for sharing.
This was really easy for my 1st time making them and they turned out great! For me, I would use half a lemon next time instead of a whole…and I will definitely have some pasta for all that lovely broth it makes
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!!
Always good to hear, Sonett ! Thank you for the feedback 🙂
It was a tasty variation on the traditional chilli muscles yum
Can I use shrimp instead of mussels. I have frozen shrimps.
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
Making this dish for dinner tonight with Spaghetti plat. Smells delicious hope it tastes as good.
The veg prep and the sauce reduction take the most time, but otherwise this is quick. I tripled the recipe with no drawbacks. A total hit!
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.
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 ?
What can I use to replace the white wine, trying mussels for the first time
Esethu, you can use vegetable stock, instead of the white wine (same quantity)
This was easy and delicious!
PS – is it a myth about unopened mussels or is is for real? I have read so many conflicting things on the internet I am not sure anymore.
Here is what I think:
Before cooking them if shell is open, tap it, if the mussel closes, it is still alive and therefore good. If it does not close with a tap, discard.
Once cooked, most often they are open. If they are still closed, they are still okay to eat.
I have been following this rule of thumb and so far not one cramp or any symptom.
Hopefully I am right. 😉
Robin this is interesting ! I have to confess 99% of the time I buy half shell mussels, but when I do buy closed, I always discard the unopened ones
@Linda Nortje, I’ve always tapped open mussels on the counter and they close immediately. Works every time.
Highly recommend this recipe. Have made it several times and all have raved about them!
I had an issue with my cream curdling tonight. Does anybody have a clue why that happened?
Mary, did you perhaps cook over high heat ? Cream should only simmer, never boil
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
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
Hello..could you use milk instead of cream
Hi Lauri, I have never used milk as I am sure the sauce will be too thin, even watery, instead of creamy
@Lauri, I think, if you use milk, make a slurry with cornstarch to thicken the sauce.
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.
The dipping part is almost better than the actual meal 😉
Definitely not to skip on that last bit of sauce !
I followed the recipe directly, only didn’t have the garnish at the end. It was outstanding. Ended up doing 3 lbs of mussels, so with the ingredients added approx. 1/2 more of the wine and a 1/4 more of the cream. Also, tripled the garlic amount. The red pepper flakes gave it a nice kick, but also doubled to a full teaspoon. The lemon zest and fresh lemon juice at the end was a winner. Everyone was dipping their garlic french bread into the scrumptious sauce. We served this as a side dish with the seared Ahi we prepared. Highly recommend this mussel recipe in the Lemon Garlic Butter Sauce.
Can I serve this with rice?
Yes you can ! I often make a double batch and serve the mussels with rice for dinner
Found the dish was wonderful, however I changed it up a bit. Added 2 cups of curly pasta and made it a main dish. Next time around would only use 1/2 cup of lemon juice.
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Chili flakes??? What are “chili flakes “?
Rhonda it is flakes from dried chilies and usually in the dried spices/herbs aisle in supermarkets. You can also use fresh chilies, chopped finely (quantity to your preference)
Hi Linda, which Robertson Dry White Wine do you use? Is it the “Crisp Dry White”?
Yes it is, Natalie !
Made it as per recipe wow wow, super easy, everybody loved it and thought i made it alot before but it was my first time, thank you amazing guidelines amazing taste
Fantasic
Wouldnt the cream curdle?
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
Mum loved them. Just right
The cream that curdled was just on the mussels, but the sauce was great!
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.
I did this for the wife including a few changes, I used crème fraîche instead and prepackaged mussels the result was still amazing
This was a perfect balance. I will make again. I hate when people do this but I didn’t have enough mussels (lost some from bad storage) so I put in a meaty white fish. It was delicious!
I cooked up 2 pounds so I increased the recipe by another half. couldn’t find chili flakes so I use a little more then 1/4 teaspoon of chili powder. Worked out great. Ate the 2 pounds, but remember, the package was gross weight, not net weight. 1 pound (gross weight) for 4 people might not be enough. Cook 2 pounds and I assure you there won’t be any leftovers. I will cook this once a month, maybe more, it is that good.
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!!!
You are most welcome, Sidney ! Thank you for your great feedback
@Linda Nortje, i just made this. delicious. My husband thought it was too lemony and too much parsley. Next time i will cut down on those but super easy and super delicious.
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
Yes, I often make double the recipe, simple double ALL the ingredients and use a large enough skillet or even a wok. Enjoy !
Delicious..left out the chilli and added Parmesan cheese.Used mussel
Meat. Excellent and left overs froze well.
Can I use frozen mussels?
Yes, you can use frozen mussels. Rinse well and cook slightly longer (maybe a minute or 2 longer) until fully cooked
Great recipe. Second time I made it, I added shrimp and corn on the cob. Turned it into a whole entree and the fam loves it
Upped the quantities of the sauce somewhat and produced a REALLY delicious mussels in cream/garlic/lemon sauce over al dente spaghetti. Had to revive the guests who had swooned with pleasure.
Hi, I would love to leave out the white wine, what can I use to substitute?
Hi Claudia, you can substitute the white wine in this Mussels recipe with the same quantity of vegetable stock plus a teaspoonful of white vinegar
For fresh mussels, I can’t find half shell. Can I use whole live mussels?
Hi Kelsea, if you are using fresh mussels from the seabed, you need to clean them. Rinse each mussel under water to remove any grit inside, discard any mussels which are open (whole mussels), clean the barnicles with a suitable food brush and pull off the “hairy” beard which might stick out from the shell. Cooking time should be the same
Will the cooking time remain the same if I just use the mussel meat (unshelled)?
Hi Liezel, you can reduce the cooking time to around 5 – 7 minutes when using only mussel meat
Delicious . I will definitely make again. I added a couple twerks . Addded 1 tablespoon of sugar a little cilantro. I made a double recipe because it hard to buy 1lb of mussels
I am obsessed with this Recipie have made so many times now!
I am really glad you enjoy the Mussel recipe, Debra ! We make it at least once every two weeks
I tried this tonight and it was so delicious! And saucy! Thank you for sharing the recipe 😀
Thank you for letting me know, Ethel ! I am glad you enjoyed the Mussels and sauce 🙂
Hi Linda, what type of wine do you use? Also, what type of whipping cream?
Hi Agatha, the brand I use mostly for cooking is ROBERTSON, which might not be available in all countries, however any dry White Wine will do. For the whipping cream I use Dewfresh or Clover, in South-Africa it is simply known as Fresh Cream. Your favorite brand of Double cream to be used if you are not in South-Africa
delicious!!!! i added creole seasoning and used full shell mussels!!
I’m really excited to try this recipe out seeing all the positive reviews but I can only find cooked half shell mussels. How might I do that without overcooking the mussels if they are already cooked?
Kat, I would reduce the cooking time in step 3 to only 2 – 3 minutes, to heat through the mussels. That should not overcook the mussels as you are only taking it to the point of heated
this astes amazinng
Hi Linda. I made this last night. Absolutely Delicious!
The only thing I would personally recommend is to thicken the sauce a little more with some cornflour. This helps hold the contents better in the shells making eating easier.
Hi Alexi, I am so glad you enjoyed the mussels recipe !
Hi am I reducing the liquid until I only have 1/3 left in the pan?
That is correct, Missy
Hi there what can I substitute the white wine with?
Hi Alex, you can substitute the white wine with the same quantity of vegetable stock plus a teaspoonful of white vinegar
how to prepare the mussels for cooking , please
I always use half shell frozen mussels, Haifa. Only a quick rinse and the mussels is fine to use,
If you are using fresh mussels from the seabed, you need to clean them. Rinse each mussel under water to remove any grit inside, discard any mussels which are open (whole mussels), clean the barnicles with a suitable food brush and pull off the “hairy” beard which might stick out from the shell.
Great recipe. I was lazy and used full shell mussels. Definitely making this again.
Nothing wrong with full shell mussels, Holly ! Glad you enjoyed the recipe 😊
I love seafood but never been too crazy on mussels. Don’t hate them, just always been meh. When I made this recipe (I substituted because I can’t have dairy) I was in awe. It was some of the best seafood I’ve had. Definitely the best mussels.
I am delighted to hear you enjoyed the mussels recipe, Maddison ! Thank you for the positive feedback
What are half shell mussels? Do I have to remove one of the shells? Can I just cook them whole?
Half shell mussels look exactly as in the images and no you leave the shells on. Hope this helps !
Amazing recipe everyone loved it. Tried it without the lemon juice and zest rather put on the side of the plate as optional.I must say coming from seafood lover family we always use lemon for shells however I think this time they had a richer taste without it. 100% recommend it super simple, super fast, super tasty
Awesome…thank you
Hi Linda : We are off to PEI this summer. Have booked a B & B on Malpeque Bay,,, I like FRESH !! We are planning a Lobster vs Mussel cage match. I think your recipe has given mussels a edge. Will keep you posted.
That sounds so awesome, Kevin ! Really hope the recipe will come in handy, and good luck !
Hi is t for teaspoon please re garlic and chilli flakes?
Yes, Stefania, that is correct ” t ” is for teaspoon and ” TB ” for tablespoon
@Linda Nortje, thank you an amazing fuss free recipe – delicious!!!!
You are most welcome, Stefania ! Glad you enjoyed the mussels 😃
Delicious and even better after they sat in the amazing broth for some time….thanks for the GREAT recipe
Awesome to receive feedback like yours ! The sauce is really addicting, right ?!
can the sauce be made up ahead time? the add mussels when rdy?
Robyn, I would not make the sauce too long ahead of time (meaning no longer than about 20 minutes) as the sauce may change texture once you re-heat it from cold.
Can I replace the 1 cup wine for 1/2 cup apple cider vinegar and 1/2 cup grape juice?
Fred, yes you can but I would not add the lemon zest as then it might turn out very sour (not just zesty). You can also use vegetable stock, plus a teaspoonful of vinegar instead of the wine.
I made it today 4/24/2021 and added shrimp and more seasoning. I absolutely love it.I wish I could add a photo. I could drink the sauce it’s so good!
I am thrilled that you liked the mussels (and the sauce!) recipe. We also add shrimp now and then for a light dinner or lunch 🙂
I will probably make my mussels this way from now on, it was delicious, thank you for sharing this great recipe!
Glad you enjoyed the recipe, Laurie ! And thank YOU for trying it out !
I live in Nova Scotia, Canada. Neighbours to the world famous PEI mussels. I have eaten A LOT of mussels during my lifetime. I just tried this recipe, and shared with my boys, ages 13 & 15. One of the best recipes we have ever tried! The blend between the cream and the chilli flakes offers the perfect “kick” without being overpowering. I will be sharing this recipe with all my come-from-away guests who visit me… half for my company, half for my feed of lobster and mussels I offer! Thanks for the amazing and simple recipe!
You are welcome, Wendy ! Thank you so much for the great feedback !
can I substitute cream with sour cream and leave out the lemon?
Sour cream will change the texture of the sauce (make it much thicker), as well as the taste. Fresh Lemon juice, and especialy the zest makes this Lemon sauce. Hope this helps !
I’m short of words. I’m so excited. It was my first time ever cooking mussels and I chose this recipe and my word 🙌 it’s the best ever. Tomorrow we doing again. Thank you so much my dear for this recipe.
What accompaniment would you suggest with the Mussels In Lemon Garlic-Butter Sauce dish. I am considering doing a green salad with herbs together with toasted ciabatta would imagine you could even try serving it together with a pasta?
Athol, that is exactly how we normally have the mussels as a main dish, over pasta and with a green salad. As a mussels appetizer most toasted breads are delicious !
Thank you! It was absolutely delicious. We made modifications based on what we had around the house. Sharing here in case others have a similar life moment and just can’t wait for mussels: We doubled the recipe for a main, but didn’t have cream, and only had half of the wine, so substituted chicken stock for the missing cream and wine. We went lighter on the lemon since we were missing the richness of the cream. We had frozen mussel meat, but not shells, but just thawed and added as if they had a half shell. In the spirit of improvising with what we had around the house, we added a half carrot, half celery, and half lemongrass with the onion. WOW, so good with grilled bread. Thanks for posting a recipe that was deliciously adaptable during a pandemic. Felt like a queen. Can’t wait to try it with the cream and more wine!
We all tend to love an adaptable recipe, right ? I often substitute the wine with chicken stock when we have guests over who do not like wine in their food, but we personally prefer with wine 🙂
This was hands down the best recipe I’ve made. Restaurant quality and Lynda always gives her personalised advice. 20 out of 10
Also, I’m using whole mussels! How to do the recipe with whole fresh mussels?x
Exactly the same as in the directions but do DISCARD of any mussels which has not opened before serving
Looks beautiful! I would try it tomorrow!
What is roughly a cup in ml for this recipe for both the wine and cream? Can I use double cream instead? x
Victoria, a cup is 250 ml (wine and cream) and yes you can use double cream 🙂 Hope you enjoy the mussels as musc as we do !
@Linda Nortje, that was the best recipe I followed and made! can’t recommend it enough!!! amazing! restaurant quality for sure 🙂 thank you <3
I am so glad you enjoyed the mussels in lemon garlic-butter sauce, Victoria ! (Have to admit this IS our favorite seafood recipe 😉 )
Can’t wait to make this!
Do I have to double ingredients for 2 lbs
Of mussels?
I do that all the time, Linda ! Double all the ingredients and cook the same time 🙂
Hi Linda, wondering if I can use frozen mussels for this? Would that affect the cooking time? Or should I defrost them first and then steam for the 8-10 mins called for in the recipe?
Hi Elissa, I use frozen mussels all the time. Simply rinse under cold water, drain and add to the sauce. No additional time required 🙂 Enjoy !
Thanks, Linda! Looking forward to them this weekend!
You are welcome, Elissa ! Let me know how yours turn out !
made this today with prawns and little neck clams,beautiful
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?
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
Should I precook whole fresh mussels?
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
@Linda Nortje, thank you so much!!! I’m really looking forward to having this tonight! Merry Christmas & stay healthy!
You are most welcome, Rebecca 😊 Enjoy and a Merry Christmas to you too !
I made this last night… OMG!!!! Delicious!!!!! thank you!
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
Glad to hear your family enjoyed the mussels, Jeanette. I am especially grateful for feedback from kiddos (strange but true ! )
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
Hi Donna, I am delighted to hear that he loved the mussels ! I think the sauce makes this dish 🙂
@Linda Nortje,
What could you substitute for cream, my daughter is allergic to dairy? I have dairy free butter.
Thanks 🙏
Hi Holly, if available you can try dairy and lactose free half-and-half (do still check the label carefully though)
Amazingly delicious and easy! Thank you so much for sharing this!!
i DOUBLED THE QTYS AND MADE AS MAIN COURSE WITH ANGEL HAIR PASTA! WOW!!!! THANK YOU SO MUCH FOR SHARING!!!!
???I did the same thing.
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
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
Can I omit the wine?
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
Fabulous recipe, the mussels were delicious. I doubled the recipe and served it as a main course.
Oh yum for a main meal ! Glad you enjoyed the lemony mussels, Patti 🙂
I want everyday!!!
This recipe is Devine!!! Absolutely 5 star dish thank You for sharing!!!
what about finishing with a shooter with half of that beautiful sauce and vodka in a shooter glass
What a beautiful sauce. That could go with so many things!
I'm excited about this dish. I have been wanting to play with mussels but didn't know how. Thank you!
I'm totally drooling at this, I've not had mussels all Summer so I'm so making this asap!
I love to add fresh spinach to mine it’s amazing
Oooh! I love mussels! I haven't had them in ages! I also would just like to drink this sauce! Fantastic post!
Beautiful dish! Don't you just love it when you can make a restaurant-quality dish at home!