Creamy White Wine Mussels with Garlic Toast

• 3 pounds mussels, cleaned and debearded
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 slices baguette
• 2 tablespoons chopped parsley

Steps

1. 1 Heat 2 tablespoons butter in a large pot over medium heat.
2. 2 Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Pour in white wine and let it reduce by half, about 3 minutes.
4. 4 Stir in heavy cream and paprika, season with salt and pepper.
5. 5 Add mussels to the pot, cover, and cook until mussels open, about 5-7 minutes.
6. 6 Discard any unopened mussels.
7. 7 While mussels cook, toast baguette slices with remaining 2 tablespoons butter and a sprinkle of garlic.
8. 8 Serve mussels hot with garlic toast and garnish with chopped parsley.

Equipment

• Large pot with lid
• Cutting board
• Knife

Variations

• Add a splash of lemon juice for a zesty kick.
• Include diced tomatoes for a twist.

Substitutions

• Use vegetable broth instead of white wine for a non-alcoholic option.

Pairings

• Serve with a simple green salad.
• A drizzle of aioli on the side

Nutrition

Tips

• Scrub mussels thoroughly under cold water before cooking.
• Make sure your mussels are fresh; they should smell like the sea, not fishy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a saucepan.

Freezing: This dish does not freeze well due to the texture of the mussels and cream sauce.

Serving Suggestions

• Pair with a crisp Chardonnay.
• A side of crusty bread to mop up every last drop of sauce.

FAQ