Mussels in White Wine and Cream Sauce

Mussels in white wine and cream sauce is a refined dish that suits well as an appetizer or as a main course, especially on special dinner occasions. Let’s see together how to prepare them.

Ingredients

• 1 kg of fresh and cleaned mussels
• 2 cloves of garlic
• 200 ml of dry white wine
• 200 ml of cooking cream
• Chopped parsley to taste
• Extra virgin olive oil
• Black pepper (optional)
• Salt (if necessary, be careful as the mussels are already salty on their own)

Preparation

1. Start by making sure the mussels are well cleaned; remove the external beards and scrape away any impurities present on the shell with a small knife. Rinse the mussels under cold running water.

2. In a large, high-sided skillet, lightly fry the garlic cloves in extra virgin olive oil. Do not brown them to avoid their flavor becoming too strong.

3. Add the mussels to the skillet and cover. Let them open over medium-high heat, releasing their natural liquid, for about 3-5 minutes.

4. Once the mussels have opened (discard those that remain closed), pour in the white wine and let the alcohol evaporate for a few minutes.

5. Add the cream, stir gently, and cook for another 2-3 minutes until the sauce has slightly thickened. If desired, add a pinch of black pepper.

6. Check the flavor and, if necessary, adjust the salt, but be careful because the mussels already have a certain natural saltiness.

7. Sprinkle with fresh chopped parsley before serving.

Serve the mussels hot accompanied by croutons or, for an even more Italian experience, with crispy focaccia. A simple but flavorful dish, perfect for those who love the flavors of the sea combined with the delicate tastes of cream and white wine.

Curiosity

Mussels have a long tradition in Italian cuisine for their versatility and because they are a very accessible seafood product. The combination of white wine and cream is particularly loved in central-northern Italy, and it gives the dish a creamier and velvety touch.