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Lemon Garlic Butter Mussels

Juicy, tender mussels steamed in a rich and creamy lemon garlic butter sauce. A restaurant-quality seafood dish ready in under 20 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Appetizer, Dinner
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 2 lbs fresh mussels cleaned and debearded
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 large shallot finely chopped
  • 0.5 cup dry white wine pinot grigio or sauvignon blanc
  • 0.5 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped
  • 1 pinch red pepper flakes optional
  • 1 loaf crusty bread for serving

Equipment

  • Large Pot or Dutch Oven
  • Colander
  • Chef's Knife
  • Cutting board

Method
 

  1. Rinse mussels under cold water. Scrub shells and remove fibrous beards. Discard any open mussels that do not close when tapped.
  2. In a large pot, heat olive oil and 2 tbsp butter over medium heat.
  3. Add shallots and sauté for 2-3 minutes. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
  4. Pour in white wine to deglaze the pot. Simmer for 2 minutes.
  5. Add mussels, cover with a lid, and steam for 5-7 minutes until shells open.
  6. Reduce heat to low. Remove lid and stir in heavy cream, remaining butter, and lemon juice until sauce is creamy.
  7. Discard any unopened mussels. Garnish with parsley and serve immediately with crusty bread.

Notes

Ensure you buy fresh mussels the day you plan to cook them for the best safety and flavor.