Appetizer: France – Moules À La Crème (Mussels in Cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

2 to 3 lb (1–1.5 kg) fresh blue mussels, cleaned
2 tbsp (30 g) butter
1 shallot, finely chopped
1 clove garlic, minced
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) heavy cream
Pinch grated nutmeg
Salt to taste
White pepper to taste
2 tbsp (8 g) chopped flat-leaf parsley
Lemon wedges, to serve

Instructions

1. Melt butter in a wide pot over medium heat; add shallot and garlic and cook gently until softened.  
2. Pour in the white wine and bring to a simmer. Add mussels, cover and steam 4–6 minutes until opened.  
3. Remove mussels with a slotted spoon into a warm bowl, leaving cooking liquid in the pot.  
4. Stir in the cream, simmer 1–2 minutes to thicken slightly, season with nutmeg, salt and white pepper.  
5. Return mussels to the pot, toss in the cream sauce, sprinkle with parsley and serve at once with lemon.