🧄🧀 Mussels with Parmesan Cream Sauce
Ingredients
For the mussels:
2 lbs (900 g) fresh mussels, cleaned and debearded
1 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 small shallot (or ½ onion), finely chopped
½ cup white wine (or chicken broth)
Salt and black pepper, to taste
For the Parmesan cream sauce:
1 cup heavy cream
½ cup grated Parmesan cheese (freshly grated for best flavor)
½ tsp Cajun seasoning (optional for a kick)
¼ tsp crushed red pepper flakes (optional)
1 tbsp lemon juice
1 tbsp chopped parsley (for garnish)
Instructions
Clean the mussels:
Rinse under cold water and remove any beards.
Discard any mussels that are cracked or that remain open after a light tap.
Sauté aromatics:
In a large skillet or pot, heat olive oil and butter over medium heat.
Add garlic and shallots; cook until fragrant, about 1–2 minutes.
Steam the mussels:
Pour in white wine, then bring to a simmer.
Add the mussels, cover with a lid, and steam for 5–6 minutes, shaking the pan occasionally, until mussels open.
Remove mussels with tongs and set aside. (Discard any that didn’t open.)
Make the Parmesan sauce:
In the same pan, add heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, Cajun seasoning (if using), and crushed red pepper flakes.
Cook for 2–3 minutes until sauce thickens slightly.
Add lemon juice and season with salt and pepper to taste.
Combine and serve:
Return mussels to the pan, toss to coat in the creamy Parmesan sauce.
Simmer together for 1–2 minutes just to warm through.
Garnish with fresh parsley.
🍽️ Serving Suggestions
Serve with toasted baguette or garlic bread for dipping.
For a meal, toss the mussels and sauce with linguine or fettuccine pasta.
Add a squeeze of fresh lemon right before serving for brightness.