Creamy Lemon Garlic Mussels
Yield: 4 servings
Prep: 5 minutes | Cook: 20 minutes
Total Time: 25 minutes
Creator: Home Cooking Collective
Who doesn’t love steaming a warm pot of mussels during the winter. This version features a comforting and creamy lemon garlic sauce; the broth is flavorful and complex, despite the dish coming together quite quickly. The citrus-scented mussels pair wonderfully with Migration’s Sonoma Coast bright, acidic, and fruity Chardonnay.
- 1 lemon
- 3 tbsp butter
- 5 cloves garlic, minced
- 2 shallots, finely chopped
- Salt and black pepper
- 1 tbsp flour
- ½ cup fish stock or clam juice
- 1 tsp dijon mustard
- 1 cup heavy cream
- 2 lbs mussels, cleaned (rinsed and debearded)
- A handful of parsley, finely minced
- 1 baguette, sliced and toasted with butter, for serving
Notes before getting started:
• To prevent any mussels from overcooking, I typically remove already opened mussels about halfway through the cooking process, then continue simmering the remaining mussels.
• Do not substitute heavy cream for a lighter dairy product, as it will curdle. Even still, lemon juice can sometimes curdle heavy cream, so I’ve added in a step to create somewhat of a roux with the flour to prevent this from happening. Additionally, make sure to add the lemon juice only after removing the cream sauce from the heat.
- Zest the lemon. Juice half the lemon, then cut the other half into wedges for serving; set aside.
- In a medium dutch oven or heavy pot set to medium heat, add butter. Once melted, add garlic, lemon zest, and shallots. Let cook on medium-low heat until garlic and shallots are soft and translucent, about 8 to 10 minutes. Season with a pinch of salt and black pepper.
- Whisk in flour into the pan until no clumps remain, and continue whisking for about 1 to 2 minutes until mixture thickens into a golden paste and there is no raw flour smell.
- Add in fish stock (or clam juice) and mustard, and bring mixture to a boil, whisking frequently to ensure the paste fully melts into the liquid (scrape up any bits at the bottom if needed).
- Reduce heat to a simmer on medium heat, then stir in heavy cream. Season again with salt and pepper.
- Add the cleaned mussels and half of the parsley to the pot, stirring to combine. Cover pot with a lid, and let mussels simmer and steam until fully opened, about 5 to 10 minutes. Once opened, transfer the mussels to a serving bowl with a slotted spoon.
- Remove the pot from the heat, then stir in a squeeze of lemon juice, to taste. Pour the lemon cream sauce over the mussels. Garnish with the remaining parsley. Serve immediately, with a side of lemon wedges and the baguette.
Take a look at our recommended pairing below.