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Mussels in creamy garlic sauce

Author
Cookinero 12 Apr 2025
5900
Mussels in creamy garlic sauce

Next to a mussel, even a grain of sand becomes a pearl, not to mention lunch or dinner, which will be completely transformed with the appearance of this seafood. Mussels in a creamy garlic sauce can be served as a separate dish or with a side dish, for example, with rice or pasta.

How to cook Mussels in creamy garlic sauce

Step 1

Mussels in creamy garlic sauce

Heat the vegetable oil and butter in a frying pan and fry the chili, onion and garlic in this mixture.

Step 2

Mussels in creamy garlic sauce

Add the mussels and wine, cover the pan and simmer for 1 minute.

Step 3

Mussels in creamy garlic sauce

Add cream, salt, pepper and simmer uncovered for 5 minutes.

Mussels in creamy garlic sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can use coconut cream or a plant-based cream alternative for a dairy-free version. The flavor will be slightly different but still delicious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the mussels.
For a vegetarian version, replace mussels with hearty mushrooms or artichoke hearts. Adjust cooking time as needed for your substitute.
Serve with crusty bread to soak up the sauce, or over pasta or rice for a heartier meal. Garnish with fresh parsley for color.
Freezing isn't recommended as the cream sauce may separate and the mussels can become rubbery when reheated.
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. For alcohol-free, use chicken or vegetable broth with a splash of lemon juice.
Double all ingredients, but cook in batches if your pan isn't large enough to accommodate all mussels at once for even cooking.
If using canned mussels, rinse them first. For fresh, soak in cold water for 20 minutes before cooking. Add a potato to the sauce to absorb excess salt while cooking.
You can prep ingredients ahead, but cook just before serving for best texture. Mussels toughen when reheated.

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