Entree: Jersey – Jersey Mussels in Cream Sauce (Fresh Channel Island mussels steamed and served in a rich white wine and cream sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 7 min

Total 32 min

Ingredients

- 3 lb (1.36 kg) fresh mussels, scrubbed and beards removed
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium shallot, finely chopped (about 1.5 oz/45 g)
- 2 cloves garlic, minced (about 0.1 oz/3 g)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1/4 cup (15 g) chopped flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Crusty bread for serving

Instructions

1. Rinse and debeard mussels; discard any that are open and do not close when tapped. Pat dry.
2. In a large heavy pot over medium heat, melt butter with olive oil. Add shallot and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
3. Pour in white wine and bring to a vigorous simmer. Add mussels, cover, and steam until shells open, about 5–7 minutes, shaking the pot once or twice.
4. Remove pot from heat. Using a slotted spoon, transfer opened mussels to a bowl and discard any that remain closed.
5. Return the pot with cooking liquid to low heat. Stir in heavy cream and simmer gently until slightly reduced, about 2–3 minutes. Season with salt, pepper, and lemon juice.
6. Stir in chopped parsley and an extra knob of butter if desired for gloss. Pour sauce over mussels and serve immediately with crusty bread for dipping.