Mussels in Mushroom Cream Sauce

Flavored with shallots, garlic, mushrooms and wine, Mussels in Mushroom Cream Sauce is a unique twist on a classic appetizer or light supper.  Flavored with shallots, garlic, mushrooms and wine, Mussels in Mushroom Cream Sauce is a unique twist on a classic appetizer or light supper.

First night on the patio. Now that’s an occasion to celebrate. Especially in a spring/early summer of epic lateness. 

Morels from our (unsprayed) lawn!

And spring was part of the reason I created Mussels in Mushroom Cream Sauce in the first place. You see, my husband had found a handful of morels in the lawn. And then, a local grocer was having a mussel sale.  Sounds  like  a match!Flavored with shallots, garlic, mushrooms and wine, Mussels in Mushroom Cream Sauce is a unique twist on a classic appetizer or light supper.

Now usually my family won’t touch mussels. I have to make them as a secret lunch indulgence for myself! But this time they were willing to humor me–perhaps it was the precious morels.   (Though I’d do this with other nice mushrooms in a heartbeat).

Flavored with shallots, garlic, mushrooms and wine, Mussels in Mushroom Cream Sauce is a unique twist on a classic appetizer or light supper.

Husband thumbs up!

In the end, this got solid thumbs up from all.  Turns out it wasn’t the mussels they didn’t like but the wine sauce. Add in mushrooms, cream and broth to tamp down the wine flavor and it’s a different story. 

Cleaned Mussels

If you are intimidated by mussels, there are just a couple things to remember. First buy them fresh, refrigerate, let them breathe (no sealed plastic bag storage), and use up quickly—check with your fishmonger on freshness. Second, discard any mussels that are broken or don’t close when you wash them.

Discard mussels that don’t open when you cook them

Finally, discard any that don’t open when you cook them. Yup, take a look at my mussels in wine post for the story of when my father didn’t obey the last rule!  He didn’t get sick but did get a rude surprise.

Serve with crusty bread for juice sopping!

Serve Mussels in Mushroom Cream Sauce with a crusty bread because the sauce is served in generous portions for sopping up after.  If you are serving this as a light supper, it will serve four–or eight as an appetizer. On the odd chance there is any sauce left, adding a few more mushrooms and some extra cream/broth will give you a tasty mushroom soup.

Do you think she’s texting her out of town sister that it’s good?

Mussels in Mushroom Cream Sauce
 
Prep time
Cook time
Total time
 
Flavored with shallots, garlic, mushrooms and wine, Mussels in Mushroom Cream Sauce is a unique twist on a classic appetizer or light supper.
Recipe type: Entree
Ingredients
  • 3 T butter
  • 2 shallots, finely chopped, or 2 T chopped leeks
  • 6 ounces morels or Shitake mushrooms, coarsely chopped
  • 4 garlic cloves, minced
  • 3 c dry white wine
  • 1 cup chicken or vegetable broth (see note)
  • 4 lb mussels
  • 1 cup cream
  • 1-2 t salt
  • Crusty bread for serving, Parsley for garnish (optional)
Instructions
  1. Wash mussels in cold water and discard any that are broken or still open afterwards. Some may close after handling.
  2. In a large very wide bottomed pan, sautee chopped shallots and mushrooms in butter until tender. Add chopped garlic and cook for another minute or two.
  3. Add wine and chicken broth and bring to a simmer. Add half of the mussels to the stock and steam until they open. Remove mussels with a slotted spoon, set aside and keep warm. Discard any that don’t open. Repeat with remaining mussels.
  4. Add cream to the sauce and salt to taste. Divide mussels into 4 large bowls and top with the sauce. Garnish with parsley if desired and serve with a nice crusty bread for sopping the juices.
Notes
This makes 4 servings as a meal (with a salad & bread) or 8+ as an appetizer.
Nutrition Information
Serving size: 4

 

7 thoughts on “Mussels in Mushroom Cream Sauce

  1. David Scott Allen

    I love this! Mussels are one of my favorite things on earth – and I miss them being so reasonably priced as they were when we lived in Maine! I have never thought to combine them with mushrooms – fantastic idea and both mushroom varieties sound good – thought I think the shiitake mushrooms are calling to me!

    1. Inger Post author

      These mussels were 2 lbs for 5.98, so I was over the moon! Doing a shiitake class in a couple weeks so those may go in next 🙂

  2. Karen (Back Road Journal)

    My but aren’t you luck that your husband spotted morel mushrooms in your lawn. My husband would have been so happy to have been right there sopping up all that delicious mushroom broth after a bowl of mussels. He loves them!

  3. Thao @ In Good Flavor

    I love adding mussels to dishes and think the make everything beautiful. I enjoy watching others enjoy them, but I don’t eat them. If I do, they need to be chopped up, without the “belly” (9th grade biology class ruined my bivalve eating experience). Nonetheless, I think this looks gorgeous and the sauce sounds wonderful!!

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