Entree: Ireland – West Ireland – Mussels in White Wine Sauce (Fresh mussels steamed in a garlic, white wine and cream broth typical of the Irish west coast)

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 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 lb (907 g) fresh mussels, scrubbed and debearded
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 shallots, finely chopped, approx. 2 oz (60 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) fish stock or vegetable stock (optional, can use water)
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Crusty bread for serving

Instructions

1. Rinse the mussels under cold water, scrub shells and remove beards; discard any mussels that are cracked or remain open when tapped.
2. In a large wide pot or deep skillet with a lid, heat the butter and olive oil over medium heat until melted.
3. Add the chopped shallots and sauté until translucent, about 3–4 minutes. Add the garlic and thyme and cook 30 seconds until fragrant.
4. Pour in the white wine and stock if using, increase heat and bring to a boil to reduce slightly for 2–3 minutes.
5. Add the cleaned mussels, cover tightly, and steam until most mussels have opened, about 4–6 minutes. Shake the pot once or twice during cooking to distribute heat.
6. Using a slotted spoon, transfer opened mussels to a serving bowl, discarding any that remain closed.
7. Reduce the cooking liquid over medium heat for 1–2 minutes, then stir in the cream and lemon juice and simmer 1–2 minutes until the sauce is glossy; season with salt and pepper to taste.
8. Pour the sauce over the mussels, sprinkle with chopped parsley, and serve immediately with plenty of crusty bread for dipping.