Mussels in cream sauce are an elegant dinner perfect for a date night in, but you’ll be surprised how easy they are to make! Fresh mussels are steamed in white wine, then finished with a creamy basil sauce that’s ideal for soaking up with crusty bread.
Easy Mussels in Cream Sauce Recipe
If mussels are a dish you reserve for ordering at restaurants, this recipe is here to change your mind! I love making mussels at home because they cook in minutes, but they always make dinner feel extra special. (These drunken mussels are another favorite.) This easy seafood recipe starts with mussels steamed in white wine, then it’s finished with a creamy, flavorful sauce made with fresh basil, garlic, Parmesan, and a touch of half-and-half.
Why Mussels Are Worth Making at Home
There’s a great Italian restaurant near my house that makes the most amazing mussels. They are loaded with butter and oil, so the calories are probably off the charts. I was inspired to remake this dish lighter, and they turned out great! Serve this with some crusty bread to soak up the delicious sauce.
- Quick cooking: Mussels cook in just a few minutes, which means they’re doable for a weeknight.
- Perfect for entertaining: Despite the quick cook time, this is an impressive dish to serve to guests!
- Rich but not heavy: Using half-and-half keeps the sauce creamy without being high in calories.
- Packed with flavor: White wine, garlic, basil, and Parmesan create a sauce you’ll want to eat with a spoon.
Ingredients You’ll Need
Below are the ingredients for these mussels in cream sauce. See the recipe card for exact measurements.
- Butter for sautéing the aromatics.
- Shallot adds a mild, sweet onion flavor.
- Garlic: You’ll use both chopped and whole garlic cloves.
- Fresh mussels: Live mussels can be stored in the refrigerator for a few days in an open bowl with a wet cloth on top.
- Light white wine: Sauvignon Blanc works well here.
- Half-and-half creates a creamy sauce without making it too heavy.
- Fresh basil adds bright, fresh flavor.
- Extra-virgin olive oil is blended into the sauce.
- Parmesan cheese: Freshly grated is best because it will melt more smoothly into the cream sauce.
- Salt and black pepper to taste.
How to Make Mussels in Cream Sauce
This mussels recipe comes together in a few simple steps. You’ll find the full instructions in the recipe card.
- Clean the mussels: Scrub the shells under cold water and remove any beards. Discard any cracked mussels.
- Steam the mussels: Melt the butter in a large pot. Add the shallots and chopped garlic and cook until softened. Pour in the wine and bring it to a boil. Add the mussels, cover, and cook until they open, about 4 to 6 minutes.
- Remove the mussels: Transfer the opened mussels to a serving bowl and discard any that remain closed.
- Start the sauce: Add some of the half-and-half to the cooking liquid and simmer for a few minutes.
- Blend the basil mixture: In a blender, combine the basil, Parmesan, olive oil, remaining half-and-half, and the whole garlic cloves. Blend until smooth.
- Finish the sauce: Stir the basil mixture into the pot. Season with salt and pepper and simmer for another few minutes until slightly thickened.
- Serve: Pour the sauce over the mussels and serve immediately.
Yield: servings
Serving Size: 14 mussels
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Scrub and de-beard mussels in cold water. Discard any cracked or unopened shells.
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In a large pot melt butter. Add shallots and 1 clove chopped garlic and sauté about 3 minutes. Add the wine and bring to a boil.
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Add the mussels and cover until mussels open, about 4 to 6 minutes.
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When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn’t open.
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Add 1/4 cup of the half & half to the wine and simmer on low about 3 to 4 minutes.
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In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
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Add to the skillet with the cream, season with salt and pepper and simmer another few minutes.
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Pour over mussels.
Last Step:
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Serving: 14 mussels, Calories: 484.5 kcal, Carbohydrates: 17 g, Protein: 40 g, Fat: 26 g, Saturated Fat: 9 g, Cholesterol: 114.5 mg, Sodium: 10121 mg, Fiber: 0.5 g, Sugar: 2.5 g
Tips from Gina’s Test Kitchen
- Use fresh mussels: Start with the best mussels you can buy! Fresh mussels smell clean and briny, never fishy.
- Discard damaged mussels: Throw away any cracked mussels before cooking and any that stay closed after cooking.
- Don’t overcook: Mussels become tough if cooked too long. Remove them as soon as they open.
Storage and Reheating
- Refrigerator: Although these are best enjoyed right away, you can store leftover mussels in an airtight container for up to 2 days.
- To reheat: Warm gently on the stovetop over low heat. Avoid boiling, which can make the mussels tough and cause the sauce to separate.
