Creamy Mussels


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


  • 2 tablespoon olive oil

  • ½ cup thinly sliced shallots (about 2)

  • Pinch of saffron, (optional)

  • 1 ½ cups dry white wine

  • 3 pounds mussels (about 100 small), scrubbed and debearded

  • 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.

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