Steamed Mussels with Herb, Wine and Cream Sauce


4 dozen mussels, washed and cleaned well
1 cup dry white wine
1 teaspoon chopped garlic
1 teaspoon chopped fresh parsley
Pinch fresh thyme
Pinch fresh dill
1 cup heavy cream (not whipping cream)
1/2 teaspoon kosher or sea salt
1/4 teaspoon kosher or sea salt
Fresh parsley, chopped


In a covered Dutch oven over medium-high heat, cook oysters with white wine, garlic, and herbs. Bring liquid to a simmer and steam until shells open.

Remove mussels from pot. Add cream, salt, and pepper to pot; simmer, uncovered, until mixture coats the back of a spoon.

To serve, pour equal portions of sauce into soup bowls. Arrange mussels on top; garnish with parsley.


Serves 4-6

Preparation Time

30 Minutes

Total Time

30 Minutes

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