Mussels in White Wine and Cream

Mussels are one of the easiest and fastest dinners that you can make, and they’re so versatile that you can switch up the ingredients to make sauces of all different kinds. This recipe keeps it pretty traditional with parsley, thyme, garlic and white wine. I love to make this when friends come over. All you have to do is get the base of the sauce ready before they arrive, then when you’re ready to eat, heat the sauce over medium/high heat, add the mussels and white wine, steam and then mix in the cream. Serve it with some great bread and a crisp wine and you’ll be a rockstar host!

Serves 2-4

• 2 pound of mussels, cleaned and beards removed

• 1/4 cup all purpose flour

• 2 tablespoons extra virgin olive oil

• 2 tablespoon unsalted butter

• 1 cup sliced shallots

• 2 tablespoons chopped garlic

• 2 small dried red chilis or 1/4 teaspoon crushed red pepper flakes

• 1 1/2 tablespoons minced fresh parsley

• 1 teaspoon minced fresh thyme leaves

• 1 teaspoon kosher salt

• 5 strips lemon zest

• 1 cup dry white wine, like Sauvignon Blanc

• 1/3 cup heavy cream

Place the mussels in a large bowl, cover with water and mix in the 1/4 cup all-purpose flour. Allow the mussels to sit for 20 minutes then rinse thoroughly and set aside.

Meanwhile, heat the olive oil and butter over medium-high heat in a heavy bottomed pot such as a dutch oven. Add the shallots, garlic, chilis, parsley, thyme, kosher salt, and lemon strips and sauté for 3-5 minutes, being careful not to burn the garlic. Add the cleaned mussels and the white wine then cover and steam for 8-10 minutes. Remove the lid, stir in the cream, top with additional parsley and serve immediately alongside crusty bread.