15-Minute Chive Cream Mussels


15-Minute Chive Cream Mussels

Serve with baguette or crusty bread on the side to sop up juices, if desired.
Prep Time 15 mins
Total Time 30 mins


  • 4 lbs mussels
  • 2 tbsp butter
  • 3 small shallots, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 1 cup dry white wine
  • 1/2 cup 35% whipping cream
  • 1 tomato, chopped
  • 3 tbsp fresh chives, chopped
  • 1/2 tsp pepper


  • 1. Rinse mussels, pulling off any beards. Discard any mussels that do not close when tapped.
    2. In large Dutch oven, melt butter over medium heat; cook shallots and garlic, stirring occasionally, until softened, about 5 minutes.
    3. Add wine and mussels; cover and bring to boil over high heat. Cook until mussels open, about 5 minutes. Discard any that do not open. Using slotted spoon; transfer mussels to serving bowl; cover and keep warm.
    4. Meanwhile, add cream and tomatoes to remaining cooking liquid; bring to boil over high heat. Cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Stir in chives and pepper. Pour sauce over mussels.

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