New This Month

Creamy Mussels


This dish is based on classic moules mariniere, with a bit of cream added.

  • Servings: 4

Source: Martha Stewart Living, August 2005


  • 2 tablespoon olive oil
  • 1/2 cup thinly sliced shallots (about 2)
  • Pinch of saffron, (optional)
  • 1 1/2 cups dry white wine
  • 3 pounds mussels (about 100 small), scrubbed and debearded
  • 2/3 cup heavy cream


  1. Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)

  2. Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.

Reviews Add a comment

  • Baking_ stress_Away
    10 JAN, 2013
    I made it for dinner and it was Delicious ... when i made the sauce i added a tablespoon of cornstarch to make it thick and i tossed 1 cup of cooked pasta with it ..It ended up super duper Delicious :)