Brussels-Style Mussels in White Wine Sauce
Fresh mussels steamed in a light garlic, lemon, and white wine broth with a touch of cream. This Belgian-inspired seafood recipe, ready in about 28 minutes, pairs mussels, white wine, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs shucked mussels
- 1 cup white wine
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 4 cloves minced garlic
- 1 medium lemon
- 3 tbsp chopped fresh parsley
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Scrub mussels under cold water, removing beards. Discard any open or cracked shells. In a large pot with a tight-fitting lid, melt 2 tbsp butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 cup white wine and 1/2 cup heavy cream, stirring to combine. Bring to a gentle simmer, then add mussels and 1/2 tsp salt. Cover immediately and steam for 6-8 minutes, shaking the pot occasionally, until all mussels have opened.
- Step 3: Squeeze juice from 1 medium lemon half over the mussels. Stir in 3 tbsp chopped parsley. Discard any unopened mussels before serving.
