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Mussels in Garlic Butter White Wine Cream Plump mussels steamed in a rich, aromatic broth where the wine's acidity cuts perfectly through the creamy garlic butter. Ingredients The Seafood Mussels: 2 lbs (cleaned and debearded) The Aromatics & Base Butter: 3 tbsp (divided: 2 tbsp for sautéing, 1 tbsp for finishing) Vegetables: 1 shallot (finely diced), 4 cloves garlic (minced) Herbs: 1 bay leaf, 1 tbsp fresh parsley (chopped) The Sauce Liquid: 1/2 cup dry white wine, 1/2 cup heavy cream Seasoning
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5-Ingredient Garlic Butter Mussels Ingredients • 2 lbs mussels, cleaned • 4 tbsp butter • 4 cloves garlic, minced • 1/2 cup chicken broth (low-sodium if possible) • Salt & pepper or Old Bay Optional (if you have them): • Squeeze of lemon • Sprinkle of parsley Instructions 1. Melt butter in a large pot over medium heat. 2. Add garlic and cook for 30 seconds, just until fragrant (do not brown). 3. Pour in chicken broth and bring to a gentle simmer. 4. Add mussels, cover, and cook 5–7 minutes, shak
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